Steps

1. Trim any thick parts from the Pork Loin, using 1.5 slices (240g).
   🕒 01:10
2. Season the Pork Loin with Salt and Pepper (to taste).
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3. Cut the Mushrooms (6 pcs) into quarters lengthwise. Trim the ends off the Shimeji Mushrooms (100g) and separate the clusters.
   🕒 01:58
4. Heat a frying pan, add Olive Oil (to taste), and place the seasoned Pork Loin to sear over medium heat until the surface is browned. **(Key Tip!)** If the heat is too high, the meat will become dry, so cook it slowly over medium heat.
   🕒 02:34
5. Once one side of the pork is browned, stir-fry the Shimeji Mushrooms and Mushrooms in the empty space of the pan.
   🕒 03:41
6. After browning the other side of the pork, avoid overcooking the meat and steam-cook it together with the mushrooms. Reduce heat to low if it's too strong. **(Key Tip!)** Although mushrooms absorb oil, steam-cooking them in their own moisture without adding extra oil prevents the flavors from becoming too intense, resulting in a delicious dish.
   🕒 04:27
7. Lightly sprinkle Salt (to taste) on the mushrooms.
   🕒 04:54
8. In a bowl, combine Dijon Mustard (160g), Tomato Juice (unsalted) (100g), Honey (80g), and Soy Sauce (8g). Mix well to create the honey mustard sauce.
   🕒 05:14
9. Once the mushrooms have softened, pour all of the prepared honey mustard sauce into the frying pan.
   🕒 06:37
10. Add the sauce and cook the meat while gently simmering and reducing the sauce.
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11. When the meat is cooked through and the sauce has thickened, it's ready. Plate and garnish with Micro Herbs (optional) as desired.
    🕒 08:44