Sauteed pork loin and vegetables Coconut mushroom cream sauce ｜ Party Kitchen ――Recipe transcription of Party Kitchen

Slice the mushrooms to about 2 mm and loosen the beech mushrooms.
Sprinkle olive oil in a small pan and fry until tender. Sprinkle flour and fry further.
Add sake, coconut oil, and granulated kelp soup stock.
Add coconut milk little by little, and when thickened, add salt and pepper to taste.
Add dried parsley and mix.

Cut carrots and radishes into sticks of about 1 cm, and broccoli cut into pieces that are easy to eat. Boil water in a pan, add 1 teaspoon of salt, and boil for about 3 minutes.

Cut the pork loin and season with salt and pepper.

Put the oil in a frying pan, heat it, bake the pork loin, and take it out.
Put the boiled vegetables in the same frying pan and heat over high heat until browned.

Serve vegetables and pork in a bowl and sprinkle with sauce.