Loin of pork with herbs and julienne vegetables

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 1 filet mignon (pork loin)
• 2 3 carrots
• 3 3 turnips
• 4 1 leek
• 5 1 bunch herbs of your choice
• 6 200 ml cream
• 7 2 tablespoons olive oil
• 8 salt
• 9 pepper
• Total weight: 2,070 grams

Times:

Preparation	Resting	Cooking	Start to finish
2 hours 10 min.	5 min.	20 min.	2 hours 35 min.

Step by step recipe

• 1: Peel 3 carrots, wash, dry and cut into 3 cm - 1.5 inch pieces.
• 2: Cut each piece into small sticks (julienne). You can use a mandolin, a grater or a good knife.
• 3: Do the same thing with 3 turnips.
• 4: Wash 1 leek, then chop finely.
• 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.
• 6: After this time put carrots in cold water for about 5 minutes.
• 7: Then drain them in a strainer.
• 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.
• 9: Chop herbs.
• 10: Cut 1 filet mignon (pork loin) into 2 cm - 1 inch thick pieces.
• 11: Split each piece across the thickness...
• 12: ... without completely cutting in it through.
• 13: Fill the inside with herbs, salt and pepper.
• 14: Then close the meat over the herbs.
  Continue like this for all the pieces of pork.
• 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...
• 16: ... on each side.
• 17: Then keep on a hot plate, in a warm place, covered with aluminium foil.
• 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.
• 19: Add vegetables and any left over herbs, stir well and cook until vegetables are hot, they should not cook any further.
• 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.

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