This is what I'm fixing for supper tonight. Sounds soooo good, and serve it with rice, green beans (only because the asparagus isn't up yet) and corn-on-the-cob.
Milk Braised Pork Loin
4 pounds pork loin, bone in or boneless
1 tablespoon coarse salt
1/2 teaspoon white ground pepper
3 cups whole milk or as needed
2 cloves garlic, mashed or left whole
1 medium onion, thinly sliced (optional)
2 tablespoons butter
2 tablespoons cornstarch
2 tablespoons water
Preheat oven to 375°F. Season the roast with salt and pepper. Place the meat into pot or pan. Pour in just enough milk to come ¾ up the side of the meat. Mash a clove of garlic and toss it into the milk. If using onion, fry in 1 Tbls. butter until golden. Place ½ of onion over the top of the roast. Place the pan in the preheated oven and cook until the internal temperature reaches 150°F, about 2 hours but check after 1 ½ hours. Turn meat periodically as it browns. The milk will form a skin and balloon around the meat and take on a golden color. When the roast is done, the milk will have evaporated by about 1/3-1/2 the volume. Transfer the roast to a cutting board, cover and let stand while making sauce. Ladle about 2 cups of the flavored milk into a small saucepan over medium-low heat; mix cornstarch and water to form a slurry; add slurry slowly while stirring. Add the remaining onions, garlic and butter. Simmer and continue stirring until milk is consistency of heavy cream. Strain, if you wish. Slice pork and lay slices on serving platter. Ladle sauce over pork. Serve with rice or roasted potatoes.
Adapted from: “portuguesecooking.com”.
Milk Braised Pork Loin
4 pounds pork loin, bone in or boneless
1 tablespoon coarse salt
1/2 teaspoon white ground pepper
3 cups whole milk or as needed
2 cloves garlic, mashed or left whole
1 medium onion, thinly sliced (optional)
2 tablespoons butter
2 tablespoons cornstarch
2 tablespoons water
Preheat oven to 375°F. Season the roast with salt and pepper. Place the meat into pot or pan. Pour in just enough milk to come ¾ up the side of the meat. Mash a clove of garlic and toss it into the milk. If using onion, fry in 1 Tbls. butter until golden. Place ½ of onion over the top of the roast. Place the pan in the preheated oven and cook until the internal temperature reaches 150°F, about 2 hours but check after 1 ½ hours. Turn meat periodically as it browns. The milk will form a skin and balloon around the meat and take on a golden color. When the roast is done, the milk will have evaporated by about 1/3-1/2 the volume. Transfer the roast to a cutting board, cover and let stand while making sauce. Ladle about 2 cups of the flavored milk into a small saucepan over medium-low heat; mix cornstarch and water to form a slurry; add slurry slowly while stirring. Add the remaining onions, garlic and butter. Simmer and continue stirring until milk is consistency of heavy cream. Strain, if you wish. Slice pork and lay slices on serving platter. Ladle sauce over pork. Serve with rice or roasted potatoes.
Adapted from: “portuguesecooking.com”.
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