Try this delicious loin with parsley, basil, thyme, white wine and Dijon mustard.
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Ingredients40 portions
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.
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