Pork Fillet Stuffed With Pepper With Carrot Wafer

Preparation:

Preparation: Shield the piece of meat, blend the leftovers and the pepper with a mixer, adding salt, pepper and a little oil. Pierce the loin at both ends, stuff it with the mixture and lard it with bacon. Tie the meat with kitchen twine. Bake at 180 degrees for 20 minutes. In a pan with some oil, cook the carrots (after having blanched them) and the diced celery. Blend the basil with oil. Remove the meat from the oven and scallop it. Serve the pork loin over the carrot and celery mirepoix. Finish with a drizzle of basil-scented oil.