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.
353 K 3.0/5 (56 reviews)
2 hours 35 min.
Easy
12 people
9 IngredientsLast modified on: November 27th 2015
2 filets mignon (pork loin)
6 
6 turnips
2 
2 bunches herbs of your choice
14.1 oz 
4 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 6 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 6 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 2 filets 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 4 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 14.1 oz 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 14.1 oz 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 | 310 RDI=120 % | 170 RDI=20 % | 600 RDI=90 % | 7,280 RDI=360 % | 30,490 RDI: 360 % |
| 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 % |
How much will it cost?
- For 12 people : 37.95 €
- 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: Rice à la grecque, Nicholas's fish, Creamy polenta with green asparagus, Stock-pot fish , Breton Pie, ... See them all 112
Carrot
Like these other recipes: Fillet of pollack cooked in two stages, Fish fillet in express cooking envelope, Winegrowers' sausage casserole, Crispy prawn rolls, Coleslaw, ... See them all 65
Turnip
Like these other recipes: Chorba, Chinese style chicken, Stock-pot fish , Scallops with crunchy vegetables and wine sabayon, Langoustine gratin, ... See them all 30
Olive oil
Like these other recipes: Frichti from Bruxelles, Creamy cauliflower with smoked salmon, Eggs with tomatoes and courgettes, Purple Pesto, Baby broad beans and peas with rice and mascarpone , ... See them all 511
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017747 K 313.7 40 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020330 K5 1 hour 15 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 2021337 K5 50 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.May 10th 2023242 K 24.6 2 hours 45 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.June 26th 2019616 K 24.4 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.