30 min

Sizzling Pork Loin and Mirabelle

Name: Sizzling Pork Loin and Mirabelle
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 300.00 g 豚ロース固まり肉; 塩麹 大さじ 2; 2.00 かけ IGP ドローム産 白にんにく; Vallée des Baux-de-Provence Olive Oil PDO; 30.00 g ミラベルシロップ漬; 1.00 コ Roscoff Onions PDO; 1.00 本 にんじん; 2.00 コ（小さいもの） じゃがいも; 2.00 本 エリンギ; 0.50 パンク まいたけ; ブロッコリー 1/4 房; ミニトマト 適量; 2.00 大さじ 塩こしょう; たまり醤油 適量; レモン 適量; ローズマリー

Von kyoko_plus , Blogger

Meat lovers

With sweet and sour French mirabelles, moist salted malted pork loin, and colorful vegetables, this is a simple yet gorgeous dish. This is a perfect recipe to serve with a glass of French wine.

Zubereitungszeit

10 min

Zutaten Für

Pork loin 300 g
Bearnaise sauce 2 tbsp
Weißer Knoblauch aus der Drôme (IGP)

2 cloves Zum Produkt
Olivenöl „Vallée des Baux-de-Provence“ (AOP)

3 tbsp Zum Produkt
Mirabelle in syrup 30 g
Roscoff-Zwiebeln AOP

x 1 Zum Produkt
Carrot x 1
Potatoes x 2
mushroom x 2.50
broccoli x 0.25
A few small tomatoes
Salt and pepper 2 pinch
lemon juice
Rosemary

Finde französische Produkte in deiner Nähe

Zubereitung

Pierce the pork loin with a fork. Coat both sides with sauce and let it soak in for about 10 minutes.

Cut carrots and onions into bite-sized pieces, and cut cherry tomatoes in half.
Separate the broccoli bunches and lightly boil them. Cut mushrooms into bite-sized pieces.

Add French olive oil to a pan and heat the sliced garlic. Brown the surface of the pork loin. When browned, remove from heat and cut into bite-sized pieces.