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.
367 K 3.0/5 (56 reviews)
2 hours 35 min.
Easy
6 people
9 IngredientsLast modified on: November 27th 2015
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: 20 min.
All in all: 2 hours 35 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 RDI=40 % | 90 RDI=6 % | 300 RDI=30 % | 3,640 RDI=140 % | 15,240 RDI: 140 % |
| Per 100 g | 7 RDI=2 % | 4 RDI=0 % | 10 RDI=2 % | 180 RDI=7 % | 740 RDI: 7 % |
| Per person | 30 RDI=7 % | 10 RDI=1 % | 50 RDI=6 % | 610 RDI=20 % | 2,540 RDI: 20 % |
How much will it cost?
- For 6 people : £16.40
- Per person : £2.75
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
Like these other recipes: Escalope of veal in a cream sauce, Clafoutis batter, Pasta with green asparagus, Household cake (Gâteau de ménage), Vol-au-vent, ... See them all 116
Carrot
Like these other recipes: Coleslaw, Beef braised in reduced red wine, Breton coleslaw, Langoustine gratin, Vegetable tartare, ... See them all 69
Turnips
Like these other recipes: Thaï rice with small vegetables, Baked Mont d'Or with diced mixed vegetables, Turnip leaf pesto, Stock-pot fish , Winter vegetable soup, ... See them all 35
Olive oil
Like these other recipes: Tenderloin steak with beetroot tops and mushrooms, Cretan Bread, Rice with spring greens, Pan bagnat, Potimarron (chestnut pumpkin) "au gratin", ... See them all 531
Other recipes you may also like
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.October 17th 2018273 K4.5 1 hour 1 min.
Duck Parmentier
This recipe is very simple to make as everything can be prepared in advance. A layer of duck meat is sandwiched between two layers of potato purée. This is topped with grated cheese before being put in the oven.January 27th 2013113 K3.9 55 min.
Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).April 7th 2013138 K4.1 13 hours 60 min.
Cretan Bread
This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.October 24th 201794 K4.3 4 hours 30 min.
Canapés of red mullet with poppy seeds
Tasty morsels of red mullet, fried with poppy seeds and served as canapés on toast with feta, basil and preserved tomatoes.July 13th 201660 K4.2 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
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.