Dry fry the pork loins for 20 minutes, turning as needed until the juices run clear when a knife is inserted. Set to one side.
Add the marmalade to the pan and warm to melt along with the pork juices, stirring all the time to prevent it sticking.
Stir in the mustard,
add the creme fraiche, season to taste.
Return the pork loins to pan to warm through, then serve.
Great served with boiled rice, carrots, broccoli and green beans.
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