Braised pork loin with vegetables

120 min
Type of dish: Meats, Vegetables
Temperature: Hot
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Rack with head 1.25 kg
Table salt 12.5 g
Onion 0.15 kg
Carrots 0.025 kg
Tomato 0.05 kg
White wine 0.05 l
Plain flour 0.02 kg
White stock 0.5 l
Frozen peas 0.15 kg
Carrots 0.15 kg
Runner beans 0.1 kg
Margarine 0.05 kg
Potatoes 0.3 kg
Water 0.5 l
Bones 0.15 kg
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.25 ud
Elaboration

For braising:

  • Remove the head and the sirloin from the loin. Remove the bones, trim and cut it in half. Tie it up.
  • Cut the onion and pear tomato into small pieces and the carrot into half moons.
  • Make a white stock.
  • Season and grease the pork loin and bake at 220 ºC until it is golden or sealed.
  • Semi-poach the vegetables for seasoning.
  • Add the vegetables to the meat, pour over some white wine and white sauce without covering the meat.
  • Lower the oven temperature to 180 ºC. Leave to cook until the loin is soft, turning it over during the process.
  • Remove from the oven and leave it to rest so that the fibres relax.
  • Once cold, separate the meat from the vegetables and cut the loin into fillets.
  • Place them overlapping on the plate.

For the sauce:

  • Separate the vegetables from the broth with the help of a chinois. Remove excess fat from the juice.
  • Pour flour (40 g/l) over the vegetables and leave to cook. Add the meat stock and more white stock until the necessary amount is obtained.
  • Bring to the boil, blend and sieve, then add salt.

For the garnish:

  • Dice the carrot and potatoes and cut the green beans into diamond shapes.
  • Fry the potato.
  • Cook the green beans, carrots and peas separately.
  • Layer the vegetables on the plates with a little margarine.

SET UP

  • Sauté the meat and put it in the oven until it is well heated.
  • Put the vegetables in the oven until they are very hot. Place the potatoes over the vegetables.
  • Place on a plate add the sauce and the vegetables on the side.
Nutritional information (1 portion)
Fiber 8.43 g
Saturates 20.38 g
Monounsaturated fatty acids 26.54 g
Polyunsaturated fatty acids 18.02 g
Cholesterol 173.55 mg
Calcium 159.81 mg
Iron 5.85 mg
Zinc 4.93 mg
Vitamin A 619.63 ug
Vitamin C 48.36 g
Folic acid 139.8 ug
Salt (Sodium) 1110.68 mg
Sugars 12.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.