Picatta of pork

Ingredients

2 tsp	Dijon mustard
30 ml	Sherry vinegar
2 tsp	Walnuts, roasted
60 ml	Grapeseed oil
15 g	Butter, diced
2 cloves	Garlic, peeled and finely chopped
1 ½	Cauliflower, 1 rinsed and chopped for the puree and half cut into 16 florets to serve
1	Onion, peeled and finely diced
150 ml	Milk
100 ml	Cream
800 g	Pork loin, outer fat scored (Main)
1 cup	Raisins, warmed in port
1	Apple, julienned

Directions

1. In a mixing bowl, whisk together mustard, vinegar and walnuts. Slowly whisk in oils.
2. In a saucepan, melt butter and sweat garlic and onion until tender, add cauliflower and cook for a further two minutes. Add milk and cream, bring to boil and simmer until cauliflower is tender. Puree and add sea salt.
3. Pre-heat oven to 200C. Heat cast-iron frypan, rub with oil and season pork loin all over. Add pork loin and extra oil and seal the pork all over until golden. Place in oven and roast for 15-20min. Allow to rest for 12 minutes before slicing.
4. Serve slices of loin with cauliflower puree, cauliflower florets, raisins and apple. Dress with walnut vinaigrette and crispy parsley