This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
378 K 3.0/5 (56 reviews)
2 hours 35 min.
Easy
18.95 €
6 people
9 IngredientsLast modified on: November 27th 2015
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=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 % |
How much will it cost?
- For 6 people : 19.00 €
- 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: Nanou's apple and almond cake, Clafoutis batter, Potato and cheese pie, Fish fillets with cabbage and curry, Mushroom tart, ... See them all 123
Carrot
Like these other recipes: Minestrone, Winegrowers' sausage casserole, Scallops with crunchy vegetables and wine sabayon, Stock-pot fish , Blanquette of veal, ... See them all 70
Turnips
Like these other recipes: Spicy carrots and turnips roasted with Parmesan cheese, Turnip and Jerusalem artichoke soup, Stock-pot fish , Melt-in-the mouth meat and vegetables in a sealed casserole, Minestrone, ... See them all 36
Olive oil
Like these other recipes: Risotto with zucchinis and cherry tomatoes, Fish fillet in express cooking envelope, Fried rice with turnips and new peas, Fougasse with bacon and Comté, Pumpkin and red-bean tortillas, ... See them all 558
Other recipes you may also like
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013299 K4.6 1 hour 45 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011282 K3.9 50 min.
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold . February 21th 2011273 K3.8 1 hour 50 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010247 K5 2 hours 30 min.
Meringues
A very simple recipe but which always impresses. June 10th 2019412 K4.5 4 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
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.