Step by step recipe

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Stage 1 - 15 min.

Peel 3 carrots, wash, dry and cut into 3 cm - 1.5 inch pieces.

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Stage 2 - 10 min.

Cut each piece into small sticks (julienne). You can use a mandolin, a grater or a good knife.

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Stage 3 - 20 min.

Do the same thing with 3 turnips.

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Stage 4 - 20 min.

Wash 1 leek, then chop finely.

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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.

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Stage 6 - 5 min.

After this time put carrots in cold water for about 5 minutes.

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Stage 7 - 5 min.

Then drain them in a strainer.

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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.

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Stage 9 - 3 min.

Chop herbs.

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Stage 10 - 5 min.

Cut 1 pork loin into 2 cm - 1 inch thick pieces.

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Stage 11 - 1 min.

Split each piece across the thickness...

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Stage 12

... without completely cutting in it through.

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Stage 13 - 1 min.

Fill the inside with herbs, salt and pepper.

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Stage 14 - 30 min.

Then close the meat over the herbs.

Continue like this for all the pieces of pork.

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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...

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Stage 16

... on each side.

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Stage 17

Then keep on a hot plate, in a warm place, covered with aluminium foil.

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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.

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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.

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Stage 20 - 2 min.

Put a pork portion onto each (hot) plate and surround with vegetables. Serve immediately.

Remarks

Nutritional information

How much will it cost?

• For 6 people : 18.95 €
• Per person : 3.16 €

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