Braised pork loin with vegetables
Tomato 0.05 kg
White wine 0.05 l
Frozen peas 0.15 kg
Carrots 0.15 kg
- 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.
- 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.
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