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.
309,0162.9/5 for 52 ratings
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Last modified on: November 27th 2015

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
2 hours 10 min.5 min.18 min.2 hours 33 min.
Keeping: Several days in the fridge, in a closed jar.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 15 min.
Loin of pork with herbs and julienne vegetables  : Photo of step #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  : Photo of step #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  : Photo of step #3
Do the same thing with 3 turnips.

Stage 4 - 20 min.
Loin of pork with herbs and julienne vegetables  : Photo of step #4
Wash 1 leek, then chop finely.

Stage 5 - 3 min.
Loin of pork with herbs and julienne vegetables  : Photo of step #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  : Photo of step #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  : Photo of step #7
Then drain them in a strainer.

Stage 8 - 15 min.
Loin of pork with herbs and julienne vegetables  : Photo of step #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  : Photo of step #9
Chop herbs.

Stage 10 - 5 min.
Loin of pork with herbs and julienne vegetables  : Photo of step #10
Cut 1 pork loin into 2 cm - 1 inch thick pieces.

Stage 11 - 1 min.
Loin of pork with herbs and julienne vegetables  : Photo of step #11
Split each piece across the thickness...

Stage 12
Loin of pork with herbs and julienne vegetables  : Photo of step #12
... without completely cutting in it through.

Stage 13 - 1 min.
Loin of pork with herbs and julienne vegetables  : Photo of step #13
Fill the inside with herbs, salt and pepper.

Stage 14 - 30 min.
Loin of pork with herbs and julienne vegetables  : Photo of step #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  : Photo of step #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  : Photo of step #16
... on each side.

Stage 17
Loin of pork with herbs and julienne vegetables  : Photo of step #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  : Photo of step #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  : Photo of step #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  : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
3,641 Kcal or 15,244 Kj153 gr87 gr298 gr
182 %59 %8 %45 %
Per 100 g
Energetic valueProteins CarbohydratesFats
176 Kcal or 737 Kj7 gr4 gr14 gr
9 %3 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
607 Kcal or 2,541 Kj26 gr14 gr50 gr
30 %10 %1 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Purée of Jerusalem artichokes with foie gras, Almond mug cake for Mary, New York style pasta, Chicken and mushroom pie, ... All
TurnipTurnip: You can check-out other recipes which use it, like for example: Creamy risotto with diced vegetables and flax seeds, Roast pork with sage, cooked in a bag., Couscous, Pork medallions with "full" turnips, The total turnip, ... All
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: Creamy risotto with vegetables , Creamy risotto with diced vegetables and flax seeds, Cured Pork Belly With Lentils, Hotpot my grandmother's way , Langoustine gratin, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Scallops with green asparagus tips and parmesan, Kérinou slices, Mozzarella pasta bake, Chorba, Italian style gratin, ... All

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