Pork loin with herbs


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Ingredients and proportions:

  • 500 g pork loin
  • 2 sprigs of parsley and 1 of rosemary
  • 2 bay leaves and 2 basil leaves
  • 1 pinch of thyme
  • ½ glass of oil
  • 1 glass of white vinegar
  • 50 g of butter
  • salt
  • pepper

Difficulty: small preparation: 35 minutes – Cooking: 30 minutes

Directions:

You can store these flavored slices of meat in jars, which can be slowly reheated over low heat before serving them with steamed potatoes or other vegetables sprinkled with parsley. Chop the herbs finely, cut the pork loin into thin slices, flatten them slightly and sprinkle them with salt and freshly ground pepper, then dip them on both sides in the chopped herbs and let them rest for 2 hours. Then fry them in a pan with a little hot oil. Put them in a dish, wet them with vinegar and cook them again for about 10 minutes.
Remove from heat, add butter in small pieces, let it melt and then put the meat and its juice in a jar; close and sterilize 15 minutes. Can be kept for one month.

Note:

Persillade is a preparation that is poured over food during cooking to give it flavor. It is a mixture of chopped parsley and garlic, seasoned with oil and sprinkled on zucchini, mushrooms, beans and many other vegetables.
But it can also be used to season meat dishes, especially if other herbs such as basil, rosemary or thyme are added. With butter it is the stuffing for snails.


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