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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.
373 K 3.0/5 (56 reviews)
Grade this recipe:
duree2 hours 35 min. difficultéEasy prix18.95 € pour combien6 people ingredients9 Ingredients
Keywords:
Last modified on: November 27th 2015
For this recipe: I want to make it (643×) I made it (614×) Comment Send to a friend Ask me a question Follow Printable Diaporama VidéoUser-friendly URL
For 6 people, you will need:
Change to the quantities for:
2 people3 people6 people12 people18 people
Times for this recipe
Preparation: 2 hours 10 min.
Resting: 5 min.
Cooking: 20 min.
All in all: 2 hours 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 15 min.
Loin of pork with herbs and julienne vegetables : Stage 1
Peel 3 carrots, wash, dry and cut into 3 cm - 1.5 inch pieces.
Stage 2 - 10 min.
Loin of pork with herbs and julienne vegetables : Stage 2
Cut each piece into small sticks (julienne). You can use a mandolin, a grater or a good knife.
Stage 3 - 20 min.
Loin of pork with herbs and julienne vegetables : Stage 3
Do the same thing with 3 turnips.
Stage 4 - 20 min.
Loin of pork with herbs and julienne vegetables : Stage 4
Wash 1 leek, then chop finely.
Stage 5 - 3 min.
Loin of pork with herbs and julienne vegetables : Stage 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.
Stage 6 - 5 min.
Loin of pork with herbs and julienne vegetables : Stage 6
After this time put carrots in cold water for about 5 minutes.
Stage 7 - 5 min.
Loin of pork with herbs and julienne vegetables : Stage 7
Then drain them in a strainer.
Stage 8 - 15 min.
Loin of pork with herbs and julienne vegetables : Stage 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.
Stage 9 - 3 min.
Loin of pork with herbs and julienne vegetables : Stage 9
Chop herbs.
Stage 10 - 5 min.
Loin of pork with herbs and julienne vegetables : Stage 10
Cut 1 filet mignon (pork loin) into 2 cm - 1 inch thick pieces.
Stage 11 - 1 min.
Loin of pork with herbs and julienne vegetables : Stage 11
Split each piece across the thickness...
Stage 12
Loin of pork with herbs and julienne vegetables : Stage 12
... without completely cutting in it through.
Stage 13 - 1 min.
Loin of pork with herbs and julienne vegetables : Stage 13
Fill the inside with herbs, salt and pepper.
Stage 14 - 30 min.
Loin of pork with herbs and julienne vegetables : Stage 14
Then close the meat over the herbs.

Continue like this for all the pieces of pork.
Stage 15 - 10 min.
Loin of pork with herbs and julienne vegetables : Stage 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...
Stage 16
Loin of pork with herbs and julienne vegetables : Stage 16
... on each side.
Stage 17
Loin of pork with herbs and julienne vegetables : Stage 17
Then keep on a hot plate, in a warm place, covered with aluminium foil.
Stage 18 - 5 min.
Loin of pork with herbs and julienne vegetables : Stage 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.
Stage 19 - 3 min.
Loin of pork with herbs and julienne vegetables : Stage 19
Add vegetables and any left over herbs, stir well and cook until vegetables are hot, they should not cook any further.
Stage 20 - 2 min.
Loin of pork with herbs and julienne vegetables : Stage 20
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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe150 RDI=60 %90 RDI=8 %300 RDI=50 %3,640 RDI=180 %15,240 RDI: 180 %
Per 100 g7 RDI=3 %4 RDI=0 %10 RDI=2 %180 RDI=9 %740 RDI: 9 %
Per person30 RDI=10 %10 RDI=1 %50 RDI=8 %610 RDI=30 %2,540 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk
How much will it cost?
  • For 6 people : 19.00 €
  • Per person : 3.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cream
Cream

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Turnips
Turnips

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Carrot
Carrot

Like these other recipes: Cured Pork Belly With Lentils, Vegetable tartare, Roasted vegetables with thyme and green sauce, Roast beef "like they do it in Santa Fe", Tahitian style fish, ... See them all 69

Olive oil
Olive oil

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