Braised pork loin with vegetables

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.