Loin of pork with herbs and julienne vegetables

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

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

Do the same thing with 3 turnips.

Wash 1 leek, then chop finely.

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.

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

Then drain them in a strainer.

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.

Chop herbs.

Cut 1 filet mignon (pork loin) into 2 cm - 1 inch thick pieces.

Split each piece across the thickness...

... without completely cutting in it through.

Fill the inside with herbs, salt and pepper.

Then close the meat over the herbs.

Continue like this for all the pieces of pork.

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...

... on each side.

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

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.

Add vegetables and any left over herbs, stir well and cook until vegetables are hot, they should not cook any further.

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