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

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Ingredients

  • (A) Mushrooms : 7-8 pieces
  • (A) Beech mushroom : 100g
  • (A) Olive oil : Appropriate amount
  • (A) Coconut oil : 1 tbsp and 1/2 tbsp
  • (A) Coconut milk : 150ml
  • (A) Flour : 1 tablespoon
  • (A) Sake : 1 tbsp and 1/2 tbsp
  • (A) Granule kelp soup stock : 1 tsp
  • (A) Salt : Appropriate amount
  • (A) Pepper : Appropriate amount
  • (A) Dried parsley : 2-3 teaspoons
  • (B) Carrot : 1/2
  • (B) Radish : About 100g
  • (B) Water : 1000ml
  • (B) Salt : 1 tsp
  • Pork loin fillet : 2 sheets
  • salt : a little
  • Pepper : a little

Time required

40minutes

Procedure

  1. 1) Make a mushroom cream sauce with the ingredients of (A) 03:01

    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.

  2. 2) Boil the garnished vegetables 05:00

    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.

  3. 3) Prepare pork loin 05:59

    Cut the pork loin and season with salt and pepper.

  4. 4) Saute pork loin 06:38

    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.

  5. 5) Serve 08:00

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

Point

・ Mushroom cream sauce is made from coconut milk, so calories are reduced and it is healthy.
・ When making mushroom cream sauce, sprinkle flour and mix well to prevent lumps.
・ By cutting the muscles of pork loin, it prevents the meat from shrinking when heated.
・ The garnished vegetables are boiled, so you can roast them over high heat. Note that overheating will spoil the color of the broccoli.

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