Diced pork loin in old-style mustard sauce

1. Cut the loin into 3 cm cubes, then salt and pepper.

• Cut the pork loin into uniform 3 cm cubes and season with salt and pepper to taste.

2. Sear the loin in a pot and reservamos.

• In a hot pot with a little oil, sear the pork cubes until golden brown on the outside.
• Remove the pieces and set them aside.

3. Finely chop and brown the onion, garlic and carrots.

• Finely chop the onion, garlic, and carrots.
• Add them to the same pot and sauté until tender and slightly caramelized.

4. Add tomato, mustard and water.

• Incorporate whole peeled tomatoes, a tablespoon of whole-grain mustard, and enough water to cover the vegetables.
• Mix well to combine.

5. Finely cut and cook for 15 minutes.

• Blend the vegetable mixture into a smooth sauce using a blender.
• Cook the sauce over medium heat for 15 minutes, allowing it to thicken and intensify in flavor.

6. Add the diced loin to the sauce and cook for 5 minutes on medium heat.

• Return the seared pork cubes to the sauce and cook for an additional 5 minutes over medium heat.
• Ensure the meat absorbs the flavors of the sauce.

7. Serve on a plate together with the cooked quails’ eggs.

• Plate the pork cubes with the sauce generously drizzled over them.
• Serve with boiled quail eggs and garnish with fresh chopped chives for a finishing touch.