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Recipe

Loin with Herbs in Mustard Sauce

6 min
Not so easy
41
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Try this delicious loin with parsley, basil, thyme, white wine and Dijon mustard.
Learn more about H-E-B

Ingredients

40 servings
  • 1 kilo of loin
  • 1 Cup of basil
  • 1 piece of olive oil HEB
  • 1/2 stick of Butter
  • 1 Cup of chicken consommé
  • 1 Cup of dry white wine
  • 1 tablespoon of flour Economax
  • 2 spoonfuls of Dijon mustard
  • 1/2 Cup of thick cream
  • 1/2 onion in slices
  • 1 clove of garlic
  • 1 pinch of black pepper

    Preparation

    Open the loin and lightly flatten it, put the cup of chopped herbs, a little salt and pepper and roll it along. Tie it with cord to cook.
    Fry the loin in the butter and olive oil until it is golden brown together with slices of onion, garlic, and flour.
    Once golden add the broth and white wine, cover it, lower the heat and let it cook for 30-45 minutes, checking that the liquid does not evaporate and putting more if necessary. Halfway through cooking, add the mustard.
    Once cooked, let cool in the same liquid, remove it and slice it
    Strain the juice and put it back in a cacerolita, stir the cream, and bathe the loin with this sauce.

    PRESENTATION

    Garnish with Chinese parsley

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    70.5
    kcal
    3.5%
    Carbohydrates
    1.2
    g
    0.4%
    Proteins
    7.1
    g
    14%
    Lipids
    3.5
    g
    5.3%
    Fiber
    0.2
    g
    0.4%
    Sugar
    0.2
    g
    0.3%
    Cholesterol
    22.4
    mg
    7.5%
    Esha
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