Saturday, December 26, 2009

Pork Braised in Milk with Roasted Potatoes

If you've been following, I already posted a chicken roasted in milk - which was the first time I tried that; but the pork in milk thing I've been making for years - first started eating it at L'Osteria a great restaurant in the city. Here's my version - no picture because it actually looks kind of gross - the milk curdles away and makes a really tasty sauce, but not very photogenic. The photo is the accompanying roasted vegetables - which was delicious! Peeled a couple sweet potatoes, cut a few potatoes into quarters along with a half onion and carrots then tossed with olive oil, rosemary and s&p and roasted at 375 degrees for 35-45 min tossing a couple times.

Pork Braised in Milk serves 4 with leftovers

3 1/2 to 4 pound boneless pork roast (not a tenderloin) should come tied
tablespoon butter & tablespoon olive oil
couple cloves garlic peeled
about 5 sprigs fresh sage
1 sprig fresh rosemary
couple peels from a lemon (remove the white part but get a couple inches of peel)
3-4 cups whole milk

S&P the pork and then in a pot just large enough to fit your roast melt the butter and oil and then brown the pork on all sides. Add the garlic, sage, rosemary, lemon and a cup of milk. Bring to a boil and reduce to low and cook partially covered about 3 hours adding more milk when it curdles away and turning the pork every 1/2 hour. Watch that it doesn't burn - you want it just slowly simmering. Remove the pork and slice. Return the slices to the sauce and keep warm. Serve with the yummy curdled milk sauce and the roasted veggies.

1 comment:

  1. This looks very good. The roasted potato, onion, ETC, would be good as a starch side dish on it's own I suspect.