Ingredients (for 4 people)

1.2 kg of pork loin
250 g of Andalusian sugar cane molasses
100 g of old mustard
100 g of “Dijon” mustard
1/2 glass of water
1/2 glass of white wine
Extra virgin olive oil to suit your taste
Salt and pepper to suit your taste

Method

Season the loin and then cover well with a mixture of the Andalusian Sugar Cane Molasses and the two mustards. Preheat the oven to 200º and when it is hot, put the meat inside in a casserole dish with olive oil. Brown it on both sides so a crust is formed.
Mix the wine with the water, add salt and pepper and pour it on top of the meat and lower the oven to 180º and leave it around 45 min. until the meat is done.
Finally, cut the meat into slices and serve with oven-roasted potatoes and coleslaw. This meat can be served hot or cold.