Pork with mustard and raspberry sauce


This recipe is one of the first which i cooked and I think it was worth trying. The memories that I have with this dish are still vivid in my mind..... red wine and good times with good friends. Pork is the most - popular meat in Bulgaria and that is why I think that a wider audience of gourmands would like this recipe.

Pork and especially Chine, has a delicacy in its preparation because it is a dry meat, but in this recipe the mustard allows it to stay juicy. This is really a very easy to cook recipe that is suitable for special occasions as well as for our daily menu.


1 kg. - Pork meat (backbone)
Dijon mustard
Poppy seed
Black pepper
1 tablespoon - Oil

For the sauce:

250 g - fresh or frozen raspberries
1 teaspoon - Dijon mustard
3 tablespoons - Dark balsamic vinegar


Dry the meat with household paper, sprinkle it with salt and pepper, make small wholes with sharp knife and put garlic.
In a The 12" Green Earth Frying Pan add the oil to medium heat and  when the oil is heated fry the meat for about 5 minutes on each of its 4 sides until gold. Thus the meat will be sealed and will keep its juice while baking. Do not clean the pan, leave it aside because we will need later for the sauce.
Prepare a baking pan and put some  baking paper, place the fried meat and spread plenty of mustard on its top and sides so that everything is covered. Sprinkle with sesame and poppy seeds.
In a preheated oven at 200C place the pan and bake for about 60 minutes. Remove the meat aside and make the raspberry sauce. Do not leave the meat in the oven as it will dry.
Place the raspberries in a blender and after they are blended remove seeds as they would spoil the sauce.
In the pan where we fried the meat add the balsamic vinegar and let it mix for a minute with the fat from meat. Reduce heat to medium,  put the mustard and blended raspberries and stir for about 2-3 minutes.
Now everything is ready, slice the meat, pour some sauce over and Enjoy!


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