Loin of pork with herbs and julienne vegetables
For 6 people, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Resting : 5 min.
Cooking : 18 min.
Start to finish : 2 hours 33 min.
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Per person : 3.16 €
Note : These prices are only approximate. Read more...
Step by step recipe:
|Peel 3 carrots, wash, dry and cut into 3 cm - 1.5 inch pieces.|
|Cut each piece into small sticks (julienne). You can use a mandolin, a grater or a good knife.|
|Do the same thing with 3 turnips.|
|Wash 1 leek, then chop finely.|
|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.|
|After this time put carrots in cold water for about 5 minutes.|
|Then drain them in a strainer.|
|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.
|Cut 1 pork loin into 2 cm - 1 inch thick pieces.|
|Split each piece across the thickness...|
|... without completely cutting in it through.|
|Fill the inside with herbs, salt and pepper.|
|Then close the meat over the herbs.
Continue like this for all the pieces of pork.
|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...
|... on each side.|
|Then keep on a hot plate, in a warm place, covered with aluminium foil.|
|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.
|Add vegetables and any left over herbs, stir well and cook until vegetables are hot, they should not cook any further.|
|Put a pork portion onto each (hot) plate and surround with vegetables. Serve immediately.|
Remarks:For a quicker recipe, you can replace the vegetables with rice.
Last modified on: February 21th 2011