A mustard marinade gives the pork cutlet a characterful, piquant flavour from just a few ingredients – during the short resting the meat takes on the garlicky-mustardy aroma.
1. Mix the mustard smooth with the oil and the crushed garlic.
2. Salt and pepper the pork loin slices, then brush them thoroughly with the mustard marinade.
3. Cover it and rest it for about 30 minutes, so the marinade soaks in.
4. In a hot pan fry them golden brown in about 4 minutes per side.
5. Serve them drizzled with the pan juices left behind.
Tip: With a strong Dijon mustard the flavour is more characterful and sharper.
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