Preheat the oven to 200C/400F/Gas 6.
To make the pilaf, place the chicken stock into a saucepan over a high heat and bring to the boil.
Add the shallot, turmeric, thyme and rice, reduce the heat and simmer for ten minutes, then drain in a sieve and season, to taste, with salt and freshly ground black pepper.
For the pork, place the sesame seeds and mustard seeds, chives, garlic and salt in a pestle and mortar and crush the ingredients together. Add the honey, mix well, then rub the mix all over the pork loin.
Heat the oil in an ovenproof frying pan over a medium heat. Add the pork and fry for two minutes on each side, until golden. Transfer to the oven and roast for a further 10 minutes, until the pork is completely cooked through. Remove from the oven and rest the pork for two minutes, then cut into five slices.
For the tomato salsa, place the oil, vinegar, honey and shallot in a large bowl and mix together well.
Add the tomato and basil, season, to taste, with salt and freshly ground black pepper and toss together.
To serve, place the rice into the centre of a warm plate. Place the slices of pork onto the rice and spoon the salsa around the plate.