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.
364 K 3.0/5 (56 reviews)
2 hours 35 min.
Easy
2 people
9 IngredientsLast modified on: November 27th 2015
1⁄3 filet mignon (pork loin)
1 
1 turnips
1⁄3 
1⁄3 bunch herbs of your choice
1⁄3 cup 
1 tablespoon 
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 1 carrot, 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 1 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 1⁄3 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 1 tablespoon 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 1⁄3 cup 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 1⁄3 cup 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 | 50 RDI=20 % | 30 RDI=3 % | 100 RDI=20 % | 1,220 RDI=60 % | 5,120 RDI: 60 % |
| 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 % | 2,560 RDI: 30 % |
How much will it cost?
- For 2 people : 6.35 €
- 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
Like these other recipes: Clafoutis batter, Pan-fried salmon with white cabbage, Baker's tuna and mushroom tart, Nicholas's fish, Purée of Jerusalem artichokes with foie gras, ... See them all 115
Carrot
Like these other recipes: Chicken nems, Vegetable clafoutis, Icelandic-style fish and vegetable pie, Hotpot my grandmother's way , Normandy seafood stew, ... See them all 68
Turnips
Like these other recipes: Smooth mixed vegetable soup, Turnip leaf pesto, Baked Mont d'Or with diced mixed vegetables, Winter vegetable soup, Pork medallions with "full" turnips, ... See them all 35
Olive oil
Like these other recipes: Cretan Bread, Caesar salad, Fisherman's Ragout, Pasta with cherry tomatoes, olives and feta cheese, Red mullet fillets with a reduced white-wine sauce, ... See them all 526
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011332 K 14 40 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012329 K5 3 hours 9 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018337 K4 2 hours 30 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021347 K5 50 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017422 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.