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Loin of pork with herbs and julienne vegetables

Loin of pork with herbs and julienne vegetables
Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
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 Meat
  Meat
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Larded pork tenderloinMorteau sausage

For 6 people, you will need:



Nutritional information:

Whole recipe
Calories
3641
182%
Proteins
153g
59%
Carbohydrates
87g
8%
Fats
298g
45%
 Per 100 g 
Calories
176
9%
Proteins
7g
3%
Carbohydrates
4g
<1%
Fats
14g
2%
 Per person 
Calories
606
30%
Proteins
25g
10%
Carbohydrates
14g
1%
Fats
49g
8%
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Rating
  • Already noted 29 times
  • Average note : 2.1/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 2 hours 10 min.
Resting : 5 min.
Cooking : 18 min.
Start to finish : 2 hours 33 min.
Preservation : Several days in the fridge, in a closed jar.


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How much will it cost?

 For 6 people : 18.95 €
 Per person  : 3.16 €

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 Note : These prices are only approximate. Read more...



Step by step recipe:


1
Peel 3 carrots, wash, dry and cut into 3 cm - 1.5 inch pieces.
Loin of pork with herbs and julienne vegetables  : Photo of step #1
2
Cut each piece into small sticks (julienne). You can use a mandolin, a grater or a good knife.
Loin of pork with herbs and julienne vegetables  : Photo of step #2
3
Do the same thing with 3 turnips.
Loin of pork with herbs and julienne vegetables  : Photo of step #3
4
Wash 1 leek, then chop finely.
Loin of pork with herbs and julienne vegetables  : Photo of step #4
5
Bring a large pan of salted water to the boil, put in carrots and cook for 2 or 3 minutes, they should still be a bit crunchy.
Loin of pork with herbs and julienne vegetables  : Photo of step #5
6
After this time put carrots in cold water for about 5 minutes.
Loin of pork with herbs and julienne vegetables  : Photo of step #6
7
Then drain them in a strainer.
Loin of pork with herbs and julienne vegetables  : Photo of step #7
8
Do the same thing with turnips and leek, in the same cooking water.

Note: you can keep cooking water, which is now a good vegetable stock, for cooking rice or pasta for example.

Loin of pork with herbs and julienne vegetables  : Photo of step #8
9
Chop herbs.
Loin of pork with herbs and julienne vegetables  : Photo of step #9
10
Cut 1 pork loin into 2 cm - 1 inch thick pieces.
Loin of pork with herbs and julienne vegetables  : Photo of step #10
11
Split each piece across the thickness...
Loin of pork with herbs and julienne vegetables  : Photo of step #11
12
... without completely cutting in it through.
Loin of pork with herbs and julienne vegetables  : Photo of step #12
13
Fill the inside with herbs, salt and pepper.
Loin of pork with herbs and julienne vegetables  : Photo of step #13
14
Then close the meat over the herbs.

Continue like this for all the pieces of pork.

Loin of pork with herbs and julienne vegetables  : Photo of step #14
15
In a pan, put 2 tablespoons olive oil, and when it's really hot put in all the pork, along with any small pieces left over.

Cook about 5 minutes...

Loin of pork with herbs and julienne vegetables  : Photo of step #15
16
... on each side.
Loin of pork with herbs and julienne vegetables  : Photo of step #16
17
Then keep on a hot plate, in a warm place, covered with aluminium foil.
Loin of pork with herbs and julienne vegetables  : Photo of step #17
18
Heat serving plates.

Pour 200 ml cream into the pan, put back on the heat, and scrape the bottom with a wooden spatula so that the cream takes up all the flavours, bring back to boil over a low heat, and leave to reduce and thicken slightly.

Loin of pork with herbs and julienne vegetables  : Photo of step #18
19
Add vegetables and any left over herbs, stir well and cook until vegetables are hot, they should not cook any further.
Loin of pork with herbs and julienne vegetables  : Photo of step #19
20
Put a pork portion onto each (hot) plate and surround with vegetables. Serve immediately.
Loin of pork with herbs and julienne vegetables  : Photo of step #20

Remarks:

For a quicker recipe, you can replace the vegetables with rice.

Source:

Home made

Last modified on: February 21th 2011

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