Post by wilderness on Nov 11, 2018 8:28:49 GMT -5
Pork Loin Braised in Milk-pippin
I found this recipe in an Italian Cookbook but I had to share it here because I make it with the Himmel und Erd:
(adapted from The Classic Italian Cookbook by Marcella Hazan)
2 tbsp butter
2 tbsp vegetable oil
2 pound pork loin
1 tsp salt
Freshly ground pepper
1/2 tsp freshly ground nutmeg (Hazan does not call for this, but we like a hint of it)
2 1/2 cups whole milk
Heat butter and oil over medium high heat in a casserole that is barely bigger than the roast itself. (I use a 2 3/4 quart Le Creuset like the one above, and it’s a pretty snug fit with a two-pound roast.) Brown the meat on all sides. Add salt, pepper, milk and nutmeg. Bring to a boil, then reduce to a simmer, and leave the lid slightly ajar. Cook slowly for about 2 hours, turning and basting the meat from time to time. If necessary — and it’s usually not — you can add a little more milk. By the time the meat is cooked, the milk will have coagulated into small, brownish clusters. Remove the meat to a cutting board, carve, and arrange on platter. Add 2 or 3 tbsp warm water to the pot, turn the heat to high, and boil away the water while scraping and loosening all the cooking residue in a pot. Spoon the sauce over the pork and serve with sauteed shaved brussels and roasted potatoes.
I found this recipe in an Italian Cookbook but I had to share it here because I make it with the Himmel und Erd:
(adapted from The Classic Italian Cookbook by Marcella Hazan)
2 tbsp butter
2 tbsp vegetable oil
2 pound pork loin
1 tsp salt
Freshly ground pepper
1/2 tsp freshly ground nutmeg (Hazan does not call for this, but we like a hint of it)
2 1/2 cups whole milk
Heat butter and oil over medium high heat in a casserole that is barely bigger than the roast itself. (I use a 2 3/4 quart Le Creuset like the one above, and it’s a pretty snug fit with a two-pound roast.) Brown the meat on all sides. Add salt, pepper, milk and nutmeg. Bring to a boil, then reduce to a simmer, and leave the lid slightly ajar. Cook slowly for about 2 hours, turning and basting the meat from time to time. If necessary — and it’s usually not — you can add a little more milk. By the time the meat is cooked, the milk will have coagulated into small, brownish clusters. Remove the meat to a cutting board, carve, and arrange on platter. Add 2 or 3 tbsp warm water to the pot, turn the heat to high, and boil away the water while scraping and loosening all the cooking residue in a pot. Spoon the sauce over the pork and serve with sauteed shaved brussels and roasted potatoes.
