Pork Loin with Purple Carrot and Truffle Fries

Pork Loin with Purple Carrot and Truffle Fries

Pork chops with fries, but with a slightly different twist than traditional ones. I made fries from sweet potatoes (batatas) and purple truffle potatoes. Truffle potatoes come from France and are very tasty, healthy, and low in calories.


  • Pork loin (3 slices)
  • Purple carrots (2 pieces)
  • Purple truffle potatoes (500 grams)
  • Sweet potato (1 piece)
  • Parmesan cheese (3 tablespoons)
  • Salt (a pinch)
  • Pepper (a pinch)
  • Oil (7 tablespoons)
  • Gyros seasoning (1 teaspoon)
  • Basil (1 teaspoon)
  • Oregano (1 teaspoon)
  • Parsley (4 sprigs)


  1. Peel the carrots, cut them in half to obtain pieces the length of the pork loin. Place them in a pot, pour in water, and cook for about 30 minutes until they are al dente.
  2. Tenderize the pork loin, sprinkle with salt, pepper, and gyros seasoning. Place about a tablespoon of grated Parmesan on each slice, add the cooled carrots, and roll tightly into rolls. Sprinkle with gyros seasoning and salt on top. Fry the rolls in rapeseed oil, turning occasionally and adding water.
  3. Peel the sweet potato and purple truffle potatoes, and cut them into strips like fries. Arrange them on a baking sheet lined with parchment paper, drizzle with oil, sprinkle with salt, basil, and oregano. Place the vegetables in a preheated oven at 200 degrees Celsius and bake for about 20 minutes until soft.
  4. Serve the rolls with fries sprinkled with parsley.

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