Fried pork loin belongs to the dishes that can decorate the festive table. The meat will look especially beautiful with various vegetables served as a side dish.
It is necessary
- Ingredients for 6-8 persons:
- - pork loin fillet - 1, 2-1, 4 kg;
- - 4 medium sized carrots;
- - 4 parsnip roots are not very large;
- - Brussels sprouts - 300 g;
- - dry red wine - 200 ml;
- - a clove of garlic;
- - a few sprigs of fresh thyme;
- - salt and pepper to taste;
- - olive oil.
- For gratin:
- - potatoes - 1, 2 kg;
- - cream - 700 ml (fat content within 22%);
- - hard cheese - 50-70 g;
- - butter;
- - salt, pepper, nutmeg to taste.
Instructions
Step 1
This dish requires marinating the ingredients, so we start cooking it a day earlier. Peel the carrots and parsnips, cut into the same large cubes. Cut out stubs from Brussels sprouts. Put the vegetables in a bowl, sprinkle with a little oil, salt and pepper, sprinkle with thyme leaves. We close the bowl with cling film, put it in the refrigerator overnight.
Step 2
Cut the garlic clove in half. Rub the loin with garlic, oil and pepper, wrap it in cling film, add a few sprigs of thyme, put it in the refrigerator overnight.
Step 3
Preheat the oven to 160 degrees before cooking. Remove the thyme sprigs from the loin, salt the meat, fry in a dry frying pan for two minutes on each side, starting with the fat part. We put the fat up on a baking sheet, lay vegetables around, bake for 1 hour.
Step 4
For the gratin, peel the potatoes and cut them into very thin slices. Grease the baking dish with a small amount of butter. Spread the potatoes in layers, seasoning with salt, pepper and ground nutmeg. Pour in the cream, put it under the pork for 35 minutes. Then fill the gratin with grated cheese, put it on a level above the pork. Bake until crusty.
Step 5
Transfer the meat with vegetables to a preheated dish, cover with foil. Pour wine into the baking sheet in which the meat was fried, mix the frying, send the baking sheet into the oven for 10 minutes.
Step 6
Serve meat with vegetables and gratin, pouring wine sauce on the pork loin.
