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.
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