Pork loin steak with ravigot sauce

The point of this dish is in the ravigot sauce. For seared 2 pork shoulder loin steaks (250-300g), the sauce formula is: onion (30g), cornichons (25g), parsley (1tbsp), grain mustard (1 tsp), vinegar (1 tbsp), olive oil (1.5 tbsp), a little salt and pepper. With onion, you chop it, soak in water for 10 minutes, then squeeze out the water. With cornichon, you cut into 5mm thick rounds. You also chop parsley before mixing. 

Pork loin sometimes is very dry to some people due to its lack of fat, and we do not like eating it, but this dish will be different because you have something fresh to eat with. Cornichons are crunchy, sour, salty and sweet at the same time, will make your pork loin more interesting to taste.

If you don't have cornichons (because it is kind of Western pickle style), you can try your own pickled cucumber (as simply as marinade cucumber with salt for a few minutes, then rub out excess water). If you don't have grain mustard, you can use common mustard that you can buy easily from local supermarkets. 

Above are two pictures of this dish that I made on a day with insufficient ingredients and another day with everything needed. Both of them taste very nice, so I think the key point of this dish is that you must have a crunchy salty pickles, together with earthy flavorful parsley and the sourness of vinegar. Therefore you must make these ingredients come out clearly. Also, remember that you can be creative by adding a fourth teaspoon of sugar of things seem too extreme in your sauce. Cheers!