The night before cooking the pork loins mix well all the dry ingredients in a bowl and rub them on the loins pressing well on the meat to adhere. Place them in the refrigerator covered with plastic wrap.

An hour before cooking the loins take them out of the refrigerator.

Turn on an air circulation and elements on (not grill/broiler) oven to 200 degrees C and set the rack to the middle position.

In a medium bowl mix the mustard, balsamic cream and olive oil. Rub the mixture all over the loins.

Place the loins in a roasting pan and put them in the oven for 20-22 minutes. Check for doneness with an internal thermometer aiming for a temperature of 76 degrees C.

Slice and serve with the bulgur and some strained yoghurt.