Braised pork loin with vegetables

90 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
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

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.


  • 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 10.71 g
Saturates 19.76 g
Monounsaturated fatty acids 30.85 g
Polyunsaturated fatty acids 15.6 g
Cholesterol 166.72 mg
Calcium 202.5 mg
Iron 6.67 mg
Zinc 5.29 mg
Vitamin A 1026.64 ug
Vitamin C 60.7 g
Folic acid 178.24 ug
Salt (Sodium) 1065.56 mg
Sugars 18.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.