This wonderful recipe offers outstanding but mild flavor. An interesting cooking method, the results are always superb.
Pork Loin Braised in Milk
Author: Epicurus.com Kitchens
Recipe type: Pork
- salt and freshly ground pepper, to taste
- 2 pounds loin of pork; in one piece
- flour for dredging
- 2 Tablespoons butter
- 2 Tablespoons vegetable oil
- 6 carrots; peeled and halved
- 6 small new potatoes; well scrubbed
- 2 parsnips; optional
- peeled and thickly sliced
- 2 1/2 Cups whole or extra-rich milk
- 2 Tablespoons warm water
- Rub salt and a generous amount of pepper into pork. Dredge pork lightly in flour.
- In a casserole just a little larger than the pork, over burner set to medium-high, heat butter and oil.
- When foam subsides add meat, fat side down. Brown all sides, lowering heat if butter browns.
- With pan off heat, tuck carrots, potatoes, and parsnips (if used) around pork. Pour on milk and carefully bring mixture to a boil, taking care that milk does not boil over top.
- Lower heat and partially cover pan. Simmer until pork is very tender (1 1/2 to 2 hours), turning meat halfway through. If milk evaporates too quickly, add a little more.
- Remove meat to cutting board and vegetables to serving dish. Keep vegetables warm.
- In uncovered pot over high heat, cook remaining liquid until it darkens and coagulates into small, light-brown curds, which separate from watery, slightly yellowish fat.
- Tip pot and carefully spoon off fat (there will be quite a lot).
- Deglaze pan over high heat with the water, scraping bottom with a wooden spoon. Correct seasonings. Slice pork and arrange on serving platter with vegetables.
Yield: 6 servings.
Spoon sauce over pork; serve immediately.