Braised pork loin with vegetables
Creamed corn 0.021 kg
For the braising:
- Remove the loin head and sirloin from the rack. Bone and trim it off and cut it in half. Tie it up.
- Cut the onion and the tomato into small cubes and the carrot in half-moons.
- Make a white stock.
- Season, grease and bake the pork loin at 220 ºC until it is brown or sealed.
- Slightly soften the vegetables.
- Add the vegetables to the browned loin, pour the white wine and white stock over it without covering the meat.
- Lower the temperature of the oven to 190 ºC. Cook it until the loin is soft, turning it over during the process.
- At the end of the braising set it aside so that the meat rests.
- Once cold, separate the meat from the vegetables and cut the loin into steaks.
- Place on the plates one overlapping the other.
For the sauce:
- Separate the vegetables from the broth with the help of a puree machine. Remove the fat from the juice.
- Sprinkle flour over the vegetables (40 g/l). Leave to cook. Add the broth and more white stock to complete the amount needed.
- Let it boil, put it through the turmix and the food processor.
For the garnish:
- Cut the carrot and potatoes into cubes and the green beans into diamonds.
- Fry the potato.
- Cook the beans, carrots and peas separately.
- Place the vegetables in layers on the plates with a little margarine.
- Sauté the meat and place in the oven until it is hot.
- Put the vegetables in the oven to heat through. Add the potatoes on top of the vegetables.
- Place on a plate, sauté and add the garnish of vegetables on one side.
Nutritional information (1 portion)
Fiber 11.58 g
Saturates 21.7 g
Monounsaturated fatty acids 33.35 g
Polyunsaturated fatty acids 16.57 g
Cholesterol 185.23 mg
Calcium 218.88 mg
Iron 7.27 mg
Zinc 5.83 mg
Vitamin A 1210.02 ug
Vitamin C 65.36 g
Folic acid 186.97 ug
Salt (Sodium) 1075.6 mg
Sugars 19.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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