Pork loin with honey-mustard crust and creamy polenta

Cut the rind of the pork loin crosswise. Peel and quarter the shallots. Stir the mustard with the honey until smooth. Brush the roast pork with it, place in a baking pan, add the shallots and fry everything in a preheated oven at 160 degrees for 90 minutes. Meanwhile, heat the vegetable soup and slowly stir in the polenta. Simmer for 10 – 15 minutes over medium heat until a thick mass is formed. Season with salt and pepper.

Serve the pork loin with a honey-mustard crust and creamy polenta.

Tip: The polenta can be refined with a little whipped cream or crème fraîche.

We wish you good luck!