Roasted pork loin with roast potatoes

For this recipe, the following elaborations are needed:

• White stock.
• Baker’s potatoes (sliced roasted potatoes)
• Roast the loin, previously salted, peppered and greased at 180-200 ºC.
• Cook it until the loin is soft and making sure that the interior temperature is 65 ºC.
• Remove the loin from the tray reserved for making the sauce. Leave the loin to rest so that the fibres relax and the temperature is evened out.
• Cut the loin into fillets and place them on a baking tray, spread out but overlapping.
• Make some gravy.
• Pour over the gravy and place the pork in the oven until the meat is well heated, without letting it boil.

SET UP

• Spread the loin on one side of the plate adding some sauce and place the warm baker’s potatoes next to it.