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.
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%
% 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.
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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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. |
 |
| Chop herbs. |  |
| 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.Source:
Home madeLast modified on: February 21th 2011
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