Pork Loin with Champagne

Simon has created a fabulous dish using one of France's best exports - champagne! With mustard powder and ginger a real burst of flavours comes through against the honey and champagne glaze - absolutely delicious and so easy to do.

Ingredients (serves 4)

1kg pork loin, cut into 4 x 500g fillets salt & pepper
300g light brown sugar
375ml brut champagne
25g clear honey
5g mustard powder
5g ground ginger butter to fry

1. Make the glaze by bringing to the boil the champagne, sugar, honey, mustard and ginger. Simmer for 15 mins.
2. Now season the pork, and fry in melted foaming butter, turning as it browns.
3. 3. Add a good spoonful of the glaze, shake it around so it combines with the butter.
4. 4. Add more glaze, a little at a time. Cook for about 15 mins until the pork is shiny and the glaze is lovely and syrupy (alternatively add all the glaze and cook at 200c in an oven, basting frequently).
5. 5. Serve with fried spiced apples and rice.