• 1 pork loin
• ½ white onions
• 1 clove garlic
• 100g mushrooms
• 25g Welsh mustard
• 50ml brandy
• 100ml pork or chicken stock
• 50ml double cream

1. Cut the pork into 2-3 cm pieces, then season with salt and pepper.
2. Heat a fryer to a moderate temperature. Add oil.
3. Fry the pork on one side until golden. Turn the pork over and add onions and mushrooms. Cook for about 2 minutes.
4. Once the onions and mushrooms have softened, add the garlic and cook for 1 minute.
5. Add the brandy and mustard. Cook the brandy until it halves, then add the stock and cream.
6. Turn pan down to low temperature and simmer for 3-4 minutes until sauce thickens.
7. The pork will be ready.

Recipe by Dan ap Geraint, originally featured on Prynhawn Da.