[RECIPE] Pork loin in carrots sauce
Do you like pork loin? It is one of the most tender parts of the pig. It is a soft and juicy white meat, which offers many possibilities in the kitchen. Rich in minerals, B vitamins and low in calories, pork loin in carrot sauce with Magnun Sess Organic extra virgin olive oil is delicious.
In spite of the bad press that for a long time has pursued the pork meat, scientific evidences ratify that its habitual consumption favors a healthy and balanced feeding. It is true that this type of white meat is very varied and its fat content will depend a lot on the zone that we are consuming, but in general, it presents a low caloric contribution.
Specifically, the pork loin contains, approximately, about 110 kcal per 100 grams, being most of the present fats unsaturated fatty acids, reason why it is not recommended to abuse of this food. However, it is rich in proteins, minerals such as zinc, iron, phosphorus and potassium, and is characterized by its high content of B vitamins, such as B1, B3, B6 and B12.
Very tasty and juicy, pork loin has become a food that can be tasted in a thousand ways due to its great culinary versatility. We have chosen this delicious pork loin in carrot sauce. A simple and healthy dish we want to prepare with our extra virgin olive oil Magnun Sess Organic, an olive juice made following the precepts of organic farming, which will bring to this dish a series of notes of dried fruit and ripe fruit aromas … Surely, you will love it!
INGREDIENTS (4 pax)
- Extra virgin olive oil Magnun Sess Organic
- 1 kg of pork loin in fillets
- 5-6 carrots
- 1 onion
- ½ red bell pepper
- ¼ green bell pepper
- 1 tomato
- 1 garlic
- Salt (to taste)
- Black pepper (to taste)
- 1 glass of white wine
First, chop the carrots, onion, red bell pepper and tomato. At the same time, add a dash of Magnun Sess Organic extra virgin olive oil in a deep frying pan and, when it is hot, add the chopped vegetables. Add a pinch of salt and the parsley and let all the ingredients poach over medium heat, stirring periodically.
When they are ready, season the tenderloin fillets with salt and pepper and add them to the pan to sear them with the rest of the ingredients. Then add the wine and let it cook for approximately 10 minutes until the alcohol has evaporated.
Next, add water to cover the meat and let it cook for approximately 30-40 minutes. Once the time has elapsed, check that the meat is done, otherwise, let it cook for another 10 minutes.
Serve the loin steaks on a shallow dish with the carrot sauce. Garnish the composition with parsley and a drizzle of Magnun Sess Organic extra virgin olive oil.
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