Braised pork loin with mixed vegetables and couscous

To prepare the pork loin:

• Take out the head from the rack. Remove the bones and cut. Season and baste.
• Cut the vegetables into cubes (onion, carrots, garlic).
• Prepare a white stock.
• Brown the meat.
• Add the vegetables and simmer.
• Baste with the wine and stock and place in the oven, reducing the temperature, turning and basting when necessary.
• Cook it until the meat is very tender and juices run clear
• Take out the meat and set aside.
• Prepare a sauce blending the degreased juice with the vegetables. Add the necessary stock, place on the heat and thicken it with cornstach.
• Fillet the meat with a cold meat cutter and place it on a baking tray, add the sauce and heat it up in the oven.

For the garnishes:

• Couscous
• Broccoli:
  • Clean the whole broccoli with cold water.
  • Cut it separating all the bouquets from the trunk, as the cooking time that they need isn’t the same.
  • Cook the bouquets in boiling water with salt or steam for 3 to 5 minutes.
• Tomatoes:
  • Cut the cherry tomatoes in half.
  • Stir fry them and add a pinch of salt.

PLATING UP

• Add the pork fillets in the shape of a fan, 4 or 5 in each portion, depending on the size and thickness.
• Put the couscous on the other side, and separate the tomatoes from the broccoli.
• Pour the sauce over the pork.