Classic Pork Loin and Vegetable Soup with Lemon Zest

1.Season the cubed pork loin generously with salt and pepper.

2.Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork cubes in batches until nicely browned on all sides, about 3-4 minutes per batch. Remove the browned pork and set aside.

3.Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

4.Add the diced carrots, celery, potatoes, and sweet potato (if using) to the pot. Stir well to coat the vegetables with the residual fat.

5.Return the seared pork to the pot. Pour in the water or veal stock, ensuring the ingredients are mostly submerged. Bring the mixture to a boil.

6.Once boiling, reduce the heat immediately to low, cover the pot partially, and let the soup simmer gently for 45 to 60 minutes, or until the pork is very tender and the vegetables are soft.

7.Taste the broth and adjust seasoning with additional salt and pepper if necessary.

8.Just before serving, stir in the unsalted butter until melted, which will enrich the broth slightly. Stir in the fresh lemon zest and the chopped parsley.

9.Ladle the hot soup into bowls, ensuring each serving has a good mix of pork and vegetables. Serve immediately.