Marinated pork chop with mustard seed potatos




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  1. For the marinade, place the herbs, cayenne, paprika, garlic cloves and some salt and pepper into Braun’s MQ 70 food processor accessory, attach to a suitable hand blender and roughly chop. While the motor is running, add the olive oil through the filling tube and blend to a thick puree.
  2. Place the pork loins in an earthenware dish, pour the marinade over the meat and turn to coat. Cover and leave to marinate for at least 30 minutes or in the fridge overnight.
  3. For the parsley and mustard seed potatoes, bring the white wine to boil and pour the hot wine over the mustard seeds. Leave them to soak for 1 hour. In a bowl boil the potatoes in their skins for 15 - 20 minutes, until just cooked. Drain well and leave them to cool until hot enough to handle.
  4. Carefully peel the potatoes and replace them in the bowl. Place the shallots and parsley in Braun’s MQ 20 chopper accessory, attach to the hand blender and roughly chop. Add this mixture together with the soaked mustard seeds and olive oil to the bowl. Mix gently with a fork, taking care not to break-up the potatoes too much. Season to taste.
  5. Pre-heat the oven to 180°C. Heat a pan with a little olive oil. Season the loins and sear until golden on both sides. Transfer to the oven and bake, uncovered, for about 10 minutes until the meat is just cooked.
  6. When cooked transfer the loins to a warm plate, spoon over the rest of the marinade and leave to rest in a warm place for 3 - 4 minutes.
  7. To serve, place a large spoonful of parsley potatoes onto warm plates. Add a pork loin to each plate and top with a slice of sun-dried tomato butter.
This recipe was prepared using Braun’s MultiQuick Hand blender with its MQ 70 (1.5 l) food processor accessory and its MQ 20 (350 ml) chopper accessory, like for example in our set: MQ 785 Patisserie Plus.