Pork loin braised in milk

Yield: 4 servings

Measure Ingredient
\N \N Pork loin roast (between 2-5 lb; you can also use a pork shoulder roast)
2 tablespoons Butter
2 tablespoons Olive oil
\N \N Salt
\N \N Black pepper, freshly ground
\N \N Milk to cover roast; see instructions
2 tablespoons Water, warm (more as needed)

Find a saucepan that fits the pork roast closely, but still allows you to turn the roast in it. Add the butter and oil to the pan.

Heat at medium-high heat. Brown the roast on all sides.

Add salt and pepper to taste. Add enough milk to cover ¾ of the meat. Cover the saucepan, but leave the lid ajar. Turn the heat down to medium and cook for 1½ to 2 ½ hours, until the sauce has reduced to thick, nut-brown clusters. If the sauce has not reduced after 2 ½ hours, remove the meat, keep it warm, and increase the heat to high until the sauce thickens.

Remove the roast from the sauce, if you haven't already. Turn the heat down and skim the fat from the sauce. Add the water, turn the heat to high, and scrape the bottom of the saucepan (there will be a crust on the bottom that you'll want to get loose).

Return the meat to the pan, warm it up, and serve it with the sauce.

The cleanup for this recipe takes a while, because the saucepan gets a crust on the bottom.

NOTES:

* Italian-style pork roast in milk -- I got this recipe from a friend, who got it from a cookbook in Italy. It is very rich and flavorful. I have not seen this method of preparation in any other recipe. Yield: Serves 4-6.

: Difficulty: easy.

: Time: 5 minutes preparation, 2-3 hours cooking.

: Precision: no need to measure.

: Jeff Lichtman

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