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Loin of pork with herbs and julienne vegetables

Name: Loin of pork with herbs and julienne vegetables
Prep time: 2 h 15 min
Cook time: 18 min
Total time: 2 h 33 min
Yield: 6 people
Cuisine: French
Ingredients: 1 filet mignon (pork loin); 3 carrots; 3 turnips; 1 leek; 1 bunch herbs of your choice; 200 ml cream; 2 tablespoons olive oil; salt; pepper

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.

378 K 3.0/5 (56 reviews)

2 hours 35 min. difficulté

Easy

18.95 €

6 people

9 Ingredients

Last modified on: November 27^th 2015

For 6 people, you will need:

1 1 filet mignon (pork loin)
2 3 carrots
3 3 turnips
4 1 leek
5 1 bunch herbs of your choice
6 200 ml cream
7 2 tablespoons olive oil
8 salt
9 pepper
Total weight: 2,070 grams

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

... 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

... on each side.

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 recipe	150 RDI=60 %	90 RDI=8 %	300 RDI=50 %	3,640 RDI=180 %	15,240 RDI: 180 %
Per 100 g	7 RDI=3 %	4 RDI=0 %	10 RDI=2 %	180 RDI=9 %	740 RDI: 9 %
Per person	30 RDI=10 %	10 RDI=1 %	50 RDI=8 %	610 RDI=30 %	2,540 RDI: 30 %

Possible allergens in this recipe: milk

How much will it cost?

For 6 people : 19.00 €
Per person : 3.20 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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