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.
351K 3.0/5 based on 56 reviews
Last modified on: November 27th 2015
Keywords for this recipe:For 6 people, you will need:
1 filet mignon (pork loin)
3 
3 turnips
1 
1 bunch herbs of your choice
200 ml 
2 tablespoons 
Times for this recipe
Preparation: 2 hours 10 min.
Resting: 5 min.
Cooking: 18 min.
All in all: 2 hours 33 min.
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.
Peel 3 carrots, wash, dry and cut into 3 cm - 1.5 inch pieces.
Stage 2 - 10 min.
Cut each piece into small sticks (julienne). You can use a mandolin, a grater or a good knife.
Stage 3 - 20 min.
Do the same thing with 3 turnips.
Stage 5 - 3 min.
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.
After this time put carrots in cold water for about 5 minutes.
Stage 7 - 5 min.
Then drain them in a strainer.
Stage 8 - 15 min.
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.
Note: you can keep cooking water, which is now a good vegetable stock, for cooking rice or pasta for example.
Stage 9 - 3 min.
Chop herbs.
Stage 10 - 5 min.
Cut 1 filet mignon (pork loin) into 2 cm - 1 inch thick pieces.
Stage 11 - 1 min.
Split each piece across the thickness...
Stage 12
... without completely cutting in it through.
Stage 13 - 1 min.
Fill the inside with herbs, salt and pepper.
Stage 14 - 30 min.
Then close the meat over the herbs.
Continue like this for all the pieces of pork.
Continue like this for all the pieces of pork.
Stage 15 - 10 min.
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...
Cook about 5 minutes...
Stage 16
... on each side.
Stage 17
Then keep on a hot plate, in a warm place, covered with aluminium foil.
Stage 18 - 5 min.
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.
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.
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.
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 recipe | 150 60 % | 90 8 % | 300 50 % | 3,640 180 % | 15,240 180 % |
| Per 100 g | 7 3 % | 4 0 % | 10 2 % | 180 9 % | 740 9 % |
| Per person | 30 10 % | 10 1 % | 50 8 % | 610 30 % | 2,540 30 % |
How much will it cost?
- For 6 people : 18.95 €
- Per person : 3.16 €
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
Like these other recipes: Potatoes with prawns, Stock-pot fish , Celeriac and mushroom gratin, Green beans with tomato cream sauce, Chocolate rolls (petits pains), ... See them all 111
Carrot
Like these other recipes: Crispy prawn rolls, Roasted vegetables with thyme and green sauce, Rabbit civet "à la normande", Fish petals, vegetables julienne, and beurre blanc, Vegetable stock, ... See them all 65
Turnip
Like these other recipes: Duo of slow-cooked pork, Smooth mixed vegetable soup, Thaï rice with small vegetables, Macédoine of vegetables, Fish petals, vegetables julienne, and beurre blanc, ... See them all 30
Olive oil
Like these other recipes: Pissaladière with puff pastry, Sliced chicken with mushrooms and broccoli, Baked salmon fillet, Pork chops with a duo of brassicas, Potimarron and celeriac autumn soup, ... See them all 505
Other recipes you may also like
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.February 21th 2011259K4.2 40 min.
Seb's Italian-style aperitif slices
These Italian-inspired snacks are ideal for a light supper or with an aperitif: a thin slice of bread spread with pesto, sliced potatos, hard-boiled egg and a generous sliver of Parmesan. Pop them in the oven just long enough to melt the cheese.January 12th 202221K 49 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011351K4.0 1 hour 11 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.February 21th 2011298K 24 32 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.February 21th 2011384K4.4 2 hours 51 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.