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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.

366 K 3.0/5 (56 reviews)

2 hours 35 min. difficulté

Easy

18.95 €

6 people

9 Ingredients

Last modified on: November 27^th 2015

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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

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

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Times for this recipe

Preparation: 2 hours 10 min.

Resting: 5 min.

Cooking: 20 min.

All in all: 2 hours 35 min.

When should you start or finish this recipe?

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.

Loin of pork with herbs and julienne vegetables

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 4 - 20 min.

Wash 1 leek, then chop finely.

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.

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.

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...

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

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.

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