Pork Loin with Carrots

 Pork Loin with Carrots

Servings: For 4 people

Ingredients: 

• 600g boneless pork loin 
• 4 carrots 
• 1 onion 
• 1 shallot 
• 2 cloves garlic 
• 2 bay leaves 
• 20 cl of white wine 
• 50 cl of chicken broth 
• 4 sprigs of parsley 
• 10g butter 
• 6 c. olive oil 
• Salt, ground pepper
• 
  

Preparation :

1. Cut the pork loin into large cubes. Peel and cut the carrots. Peel and chop the onion and shallot, crush the garlic cloves. 
2. In a sauté pan with the butter and oil, brown the meat well, seasoning and stirring often. so that it caramelizes on all sides. 
3. Add the carrots, bay leaf, onion, shallot and garlic.
4. Deglaze with the white wine and bring to the boil, reduce slightly. 
5. Pour in the broth and add the parsley. Cover, bring to a boil then lower the heat and simmer for 1 hour. 
6. Serve the sautéed loin hot, with mashed potatoes on the side if you wish.

Since the pork loin is quite a fatty piece, do not add butter and reduce the olive oil by half: 2 or 3 tbsp. enough to brown the meat. Deglaze with a little broth (defatted and lightly salted) instead of the white wine, which adds sugar. 

THE CARROT. Its richness in beta-carotene is its main nutritional quality. Beta-carotene is transformed by the body into vitamin A and plays a key role in neutralizing free radicals. But the carrot also contains lutein and zeaxanthin, essential to protect our eyes and our skin against UV rays. Throughout the year, raw or cooked, the carrot provides fiber, vitamins B, C, K. T