Braised pork loin with mixed vegetables and couscous
Ingredients for 5 portions
Calculate portions
Rack with head
1.25 kg
Table salt
3.5 g
Sunflower oil 0.2º
0.05 l
Carrot
0.15 kg
White wine
0.075 l
White stock
0.75 l
Creamed corn
0.02 kg
Broccoli
0.25 kg
Couscous
0.35 kg
Cherry tomato
0.25 kg
Elaboration
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.
Nutritional information (1 portion)
Energy
1174.49
kcal
Carbohydrates
72.68
g
Proteins
56.15
g
Lipids
70.35
g
Fiber
10.44
g
Saturates
20.28
g
Monounsaturated fatty acids
26.79
g
Polyunsaturated fatty acids
15.27
g
Cholesterol
180.05
mg
Calcium
230.74
mg
Iron
6.93
mg
Zinc
5.49
mg
Vitamin A
714.75
ug
Vitamin C
98.36
g
Folic acid
189.99
ug
Salt (Sodium)
346.33
mg
Sugars
17.23
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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