Today we start with a bit of pirate trivia. Did you know that to prevent scurvy during the 19th century sailors were issued a daily allowance of citrus? Did you know that often the fruit used was lime?

Yes? You knew that already? Golly. But did you also know that lime is not as effective at preventing scurvy as lemon because lemons contain about four times as much vitamin C?

In any case, now that you know, consider yourself as having graduated Pirate Cuisine 101. Proceed to cook pirate pork! Arrr!

Mrs J got her greedy little hands on some pork tenderloin. About 500g for this recipe. No piracy was necessary, it was on sale in the local shop. Mrs J would imagine pirates cook this with wild pig tenderloin, after having caught said pig on some desert island. Maybe.

Cut the pork in medallions, about 2cm thick. Give them a little push to flatten them out slightly.

Brown on both sides in butter in a hot pan, season with salt and black pepper. Remove them from the pan and set aside (cover to keep warm).

Get your pirate helpers out of the chest.

Prepare the sauce in the same pan by adding 2 dl of double strong beef stock, 1 tsp of sambal oelek (less if your pirate palate doesn’t appreciate hot food), 1 tbsp of honey, 1 tsp of soy sauce and the juice and zest of one whole lime. Let the sauce cook down slightly.

Now add 2 dl of 15% fat creme fraiche. Admittedly, creme fraiche is not pirate-y at all. But it tastes good in this dish. Mrs J is happy to discuss this with you. Just after she gets her saber back from the cleaners.

Also add the pork medallions back in the pan. Let the pork cook through on very low heat.

In the meantime, cook some rice and green beans.

Plate everything at the last minute and make sure there’s plenty of extra sauce on the table.

Serve with grog. Or not.