Braised pork loin with vegetables

90 min
Type of dish: Meats
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Rack with head 1.286 kg
Table salt 3.571 g
Carrots 0.143 kg
Onion 0.143 kg
Garlic, bulb 0.714 ud
White wine 0.071 l
White stock 0.75 l
Creamed corn 0.021 kg
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Frozen peas 0.143 kg
Carrots 0.214 kg
Pods 0.143 kg
Potato 0.286 kg
Table salt 8.929 g
Olive oil 0.036 l
Elaboration

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.

SET UP

  • 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.