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|Shaun in TO||
REC: Pork Loin Braised in Milk and Cream (from 9250 above)
Joined: Mar 12, 2006
Posted to Thread #9551 at 4:52 pm on Jan 24, 2008
We added the garlic, which sweetens in the sauce, but it's optional. The garlic and the lemon zest will eventually dissolve into the sauce. The delicious sauce will look curdled, so you may not want to serve this to anyone expecting an elegant presentation. It's rustic Italian home cooking.
A lot of recipes don't use the ribs, but they add a meaty depth to the sauce, and help thicken it (and are delicious to nibble on).
If the meat is done but the sauce isn't thick and golden, you can remove the meat and boil the sauce rapidly. You want thick, almost like a custard sauce. (Too often this isn't cooked enough, and the meat swims in milk.) The sauce is occasionally done before the meat -- which should be very tender -- in which case you can add small amounts of cream, but not so much that you'll dilute the rich goodness.
Pork Loin Braised in Milk and Cream
(Saveur, November 2001)
Total braising time: 3-1/2 to 4 hours
1 5-lb pork rib roast
Salt & freshly ground pepper
1 tbsp olive oil
2 tbsp butter
About 5 cloves garlic, halved lengthwise
Leaves from 1 bunch of fresh sage
2 cups whole milk
2 cups heavy cream
Wide strips of zest from 1 lemon
Remove and separate ribs from roast and set aside (or ask your butcher to do this for you). Tie roast with kitchen twine, then generously season with salt and pepper. Heat oil and 1 tbsp of the butter in a medium heavy-bottomed casserole over medium-high heat until butter melts. Add pork, fat side down, and ribs and cook until browned on all sides, 2-3 minutes per side.
Pour off fat from casserole, reduce heat to medium, and add the remaining 2 tbsp butter. When butter melts, add the garlic and cook about 1 minute. Add half the sage leaves and fry for a few seconds. Slowly add milk and cream; then add lemon zest, season to taste with salt, and bring to a simmer. Reduce heat to medium-low, partially cover casserole, and gently simmer for 1 hour, turning pork after 30 minutes. [Resist the temptation to stir the sauce.]
Coarsely chop remaining sage leaves and add to casserole. Continue simmering, partially covered [and without stirring], for 1 more hour, turning meat after 30 minutes. Uncover and continue simmering, turning every 30 minutes, until meat is very tender and milk mixture is golden and thick, about 1-1/2 hours more.
Transfer meat to a warm serving platter and remove twine, then slice meat. Spoon sauce over meat.
Other messages in this thread:
- 9551. REC: Pork Loin Braised in Milk and Cream (from 9250 above) - Shaun in TO - 4:52pm on 01/24/08 (13)
- I meant 9520 [NT] - Shaun in TO - 4:58pm on 01/24/08
- Thanks Shaun! Now to find some pork that actually tastes like pork. [NT] - MarilynFL - 6:22pm on 01/24/08
- An organic butcher is a good bet. Here in Ontario, the Berkshire breed is very popular for flavour. [NT] - Shaun in TO - 6:44pm on 01/24/08
- Pork = Flavor...my dear, that's an oxymoron to me. [NT] - MarilynFL - 8:52pm on 01/24/08
- Interesting and topical, I guess this restaurant thought they'd better buy their own pigs!! [LINK] - MoNJ - 10:08pm on 01/24/08
- Thank you Shaun. Don't think I've ever used a bone-in loin either. But I'll give it a try. [NT] - Marg CDN - 9:33pm on 01/24/08
- I've done a version of this with anything from AtoZ including boneless pork loin. - Music City Missy - 11:32pm on 01/24/08
- Oh - and buying from local farmer - taste difference is INCREDIBLE!!! - Music City Missy - 11:34pm on 01/24/08
- man...now I've got pork envy. [NT] - MarilynFL - 1:17am on 01/25/08
- MCM, isn't it amazing? - Richard in Cincy - 2:58pm on 01/25/08
- Richard, Mario Batali feeds his walnuts, apples and cream for the last few months. [NT] - MarilynFL - 3:34pm on 01/25/08
- That reminds me, in Iceland the lambs eat all sorts of nice herby grasses. Best I ever tasted, [NT] - Nan - 4:17pm on 01/25/08
- It is incredible what a difference - I get pork, beef & chicken from this one guy.... - Music City Missy - 4:20pm on 01/25/08