Jean-François Piège sharing with you each Saturday on a recipe by putting it on the front of the plate a seasonal product. Today, the chief 2-star Grand Restaurant in Paris will reveal to you one of the 50 recipes in his book, Zero Fat, published by editions Hachette pratique : her loin of pork without fat. Its trick to alleviate his tv mob ? The meat is cooked in a casserole in the oven with a medley of vegetable : tomato, carrot, turnip, celery, onion, garlic, thyme, laurel. The result ? A mountain of gluttony fricotant with vegetables and caramelized. Now, it is up to you to do it again. Enjoy !
The recipe : loin of pork in the oven, vegetables caramelized (4 persons)
preparation Time : 10 minutes
Time of cooking : 2 hours to 2: 15 p.m.
1 beautiful loin of pork of 1 to 1.2 kg, 2 carrots, 1 onion, 1 turnip, 2 tomatoes, 1 branch of celery, 3 cloves of garlic, 2 sprigs of thyme, 1 bay leaf, salt, pepper
In a furnace
Preheat the oven to 220 °C (thermostat 7-8). Pass the vegetables under cold water. Cut the carrots into chunks ; onion and turnip into four ; the celery stalk into three ; the tomatoes in half. Peel the garlic cloves. Place the vegetables, garlic, thyme, and bay leaves in the bottom of a casserole dish, then lay the loin of pork on top. Add salt and pepper and cover. Put in the oven for 2 hours to 2: 15 depending on the size of the spine. At the end of 1 h 30 to 1 h 45 cooking, pour a glass of water in the casserole and lower the oven temperature to 180 °C (thermostat 6). Let cook for 30 minutes more.
Divide the vegetables in a serving dish. Lay the slices of loin on top. Serve immediately.
Consult our folder : Jean-François Piège – to Fall into the Trap