Loin of pork with herbs and julienne vegetables

For 6 people, you will need:

1 1 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 those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
2 hours 10 min.	5 min.	18 min.	2 hours 33 min.

Keeping: Several days in the fridge, in a closed jar.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 15 min.

Loin of pork with herbs and julienne vegetables : Photo of step #1

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

Stage 2 - 10 min.

Loin of pork with herbs and julienne vegetables : Photo of step #2

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

Stage 3 - 20 min.

Loin of pork with herbs and julienne vegetables : Photo of step #3

Do the same thing with 3 turnips.

Stage 4 - 20 min.

Loin of pork with herbs and julienne vegetables : Photo of step #4

Wash 1 leek, then chop finely.

Stage 5 - 3 min.

Loin of pork with herbs and julienne vegetables : Photo of step #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.

Stage 6 - 5 min.

Loin of pork with herbs and julienne vegetables : Photo of step #6

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

Stage 7 - 5 min.

Loin of pork with herbs and julienne vegetables : Photo of step #7

Then drain them in a strainer.

Stage 8 - 15 min.

Loin of pork with herbs and julienne vegetables : Photo of step #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.

Stage 9 - 3 min.

Loin of pork with herbs and julienne vegetables : Photo of step #9

Chop herbs.

Stage 10 - 5 min.

Loin of pork with herbs and julienne vegetables : Photo of step #10

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

Stage 11 - 1 min.

Loin of pork with herbs and julienne vegetables : Photo of step #11

Split each piece across the thickness...

Stage 12

Loin of pork with herbs and julienne vegetables : Photo of step #12

... without completely cutting in it through.

Stage 13 - 1 min.

Loin of pork with herbs and julienne vegetables : Photo of step #13

Fill the inside with herbs, salt and pepper.

Stage 14 - 30 min.

Loin of pork with herbs and julienne vegetables : Photo of step #14

Then close the meat over the herbs.

Continue like this for all the pieces of pork.

Stage 15 - 10 min.

Loin of pork with herbs and julienne vegetables : Photo of step #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...

Stage 16

Loin of pork with herbs and julienne vegetables : Photo of step #16

... on each side.

Stage 17

Loin of pork with herbs and julienne vegetables : Photo of step #17

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

Stage 18 - 5 min.

Loin of pork with herbs and julienne vegetables : Photo of step #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.

Stage 19 - 3 min.

Loin of pork with herbs and julienne vegetables : Photo of step #19

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.

Loin of pork with herbs and julienne vegetables : Photo of step #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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,641 Kcal or 15,244 Kj	153 gr	87 gr	298 gr
182 %	59 %	8 %	45 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
176 Kcal or 737 Kj	7 gr	4 gr	14 gr
9 %	3 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
607 Kcal or 2,541 Kj	26 gr	14 gr	50 gr
30 %	10 %	1 %	8 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 18.95 €
Per person : 3.16 €

Note : These prices are only approximate

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	Cream: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Leek and fresh tuna tart, Cream sauce with Vin Jaune, Quiche Lorraine, Potimarron (chestnut pumpkin) "au gratin", ... All
	Carrot: You can get more informations, or check-out other recipes which use it, for example: Tahitian style fish, How to prepare carrots, Baked Mont d'Or with diced mixed vegetables, Rabbit civet "à la normande", Blanquette of veal, ... All
	Turnip: You can check-out other recipes which use it, like for example: Stock-pot fish , Scallops with crunchy vegetables and wine sabayon, Duo of slow-cooked pork, Macédoine of vegetables, Baked Mont d'Or with diced mixed vegetables, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Mexican ceviche, Sautéed chicken with leeks, Spaghetti with mushrooms, Express chilli con carne, Lille style chicken, ... All

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