Pork loin chop marinated in mustard and herbs

Serves 4

For the marinade:

2fl oz (50ml) apple cider

4 tsp olive oil

4 tsp whole-grain orcoarse-grain mustard

1 tbsp tomato paste or purée

2 tsp ground mustard

2 tbsp fresh thyme leaves

1 tbsp chopped sage leaves

2 tbsp finely chopped mint leaves

1 tbsp dried oregano

1⁄2 tsp sea salt

1 tsp freshly ground black pepper

4 large pork loin chops, trimmed of fat

Method:

1 Put all the ingredients for the marinade in a small bowl, and mix together well.

2 Using a sharp knife, deeply score the pork chops. Put in a plastic freezer bag, and pour in the marinade. Combine well, being careful not to pierce the bag. Seal, and allow to marinate in the refrigerator for at least 2 hours.

3 Heat the barbecue until hot. Grill the pork chops over a high heat for 10–12 minutes, turning occasionally and basting with any leftover marinade. Transfer to a plate, and leave to rest in a warm place for 5 minutes. Serve with a new potato salad, if desired.

Pork loin chop marinated in mustard and herbs