Braised pork loin with vegetables

For braising:

• 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.

SET UP

• 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.