Pork loin in colorful vegetables

4 persons – 120 minutes


300 g of Goodvalley boneless pork loin

1 big broccoli

3 big carrots

2 red onions

1 tablespoon of honey

salt and pepper, freshly ground

50 g of butter or 3 tablespoons of rapeseed oil

half a tablespoon of wild garlic

1 tablespoon of curry powder

1 tablespoon of sesame seeds

150 ml of water

Rinse the sliced meat, pat it dry and season with freshly ground salt and pepper, rub it with some honey and butter. Refrigerate the meat for at least half an hour.

Place the slices of loin on a baking tin. Add the rest of the butter and the water. Heat the oven to 170°C, cover the meat with kitchen foil and bake for two hours, at most.

Boil the broccoli al dente in salted water. Peel the carrots and onions and cut into big pieces. Season all of the vegetables to taste with the wild garlic, curry powder, salt and pepper. Fry them with the little oil.

After an hour of baking, add the vegetables to the pork loin and mix to cover them with the meat sauce. Remove the foil from the meat.

Roast the sesame seeds for two minutes in a dry pan, shaking it the whole time. Sprinkle the loin with sesame seeds before serving.