Pork loin with vegetables

Ingredients for 4 servings:

• 1 tsp clarified butter
• 200 g Brussels sprouts, cleaned
• 200 g cauliflower, cleaned
• 200 g carrot(s), sliced, wavy cut
• 150 g leek, cleaned, cut into large rolls/slices
• 150 g peas, frozen
• 500 ml vegetable broth, clear (recipe in my profile)
• 340 ml coconut milk
• 2 tsp curry powder
• 2 tsp cornstarch
• 600 g pork loin(s), trimmed
• 1 tsp clarified butter
• chili salt
• Black pepper, ground
• some lemon zest

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

my gourmet pot for special occasions

Prepare the vegetables as indicated in the list of ingredients. Sauté the Brussels sprouts, cauliflower, and carrots in clarified butter in a pan for about 5 minutes. Add the leek and sauté for about 2 minutes. Place the vegetables in a saucepan, pour in the vegetable stock, and simmer gently. Cut the fillet crosswise into slices about 15-20 mm thick and sear on both sides in the same pan over high heat. Remove the meat, season with salt and pepper, and keep warm in the oven at about 100°C, allowing to marinate. If necessary, stir the coconut milk vigorously beforehand and bring to the boil in the pan over low heat. Add the curry spice mix, mix well, and add to the vegetables. Thicken the vegetables with cornstarch dissolved in a little water until they reach the desired consistency. Now add the meat and any meat juices that have run out of it. Season everything to taste with chili salt, pepper, and lemon zest. Finally, add the thawed peas, stir the dish again, and serve immediately. We like to serve it with baguette, mashed potatoes, pasta, or rice. This dish can also be prepared without meat – as a purely vegetarian version. To do this, balance out the meat portion with vegetables.