ROTI DE PORC AU LAIT - PORK LOIN WITH WHOLE MILK
This is a French classic that is a perfect comfort food, inspiration taken from Anthony Bourdain's Les Halles Cookbook.
Provided by HailFoodies
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Tie parsley, thyme, and bay leaf together to make a bouquet garni.
- Season the pork with salt and pepper.
- Heat the oil in a Dutch oven over medium-high heat, and add the butter. Brown the roast on all sides (6 to 7 minutes total).
- Remove roast from pan and set aside. Add onion, carrot, leak, and garlic to pan and stir over high heat until soft (10 minutes or so).
- Add the flour stirring constantly and cook for 2 minutes, then slowly add the milk and bouquet garni and bring to a boil.
- Let simmer for 5 minutes then add the roast. Cover and cook over low heat for 1 hour making sure to rotate the pork every 15-20 minutes to prevent scorching. Remove the pork and let rest for 10-15 minutes.
- While the pork is resting, remove the bouquet garni, and strain the cooking liquid into a small pot and bring to a boil. Using a hand blender or food processor, puree the sauce until foamy, and adjust seasoning to taste with salt & pepper.
- Carve the roast and spoon sauce over and around.
Nutrition Facts : Calories 511.6, Fat 28.1, SaturatedFat 7, Cholesterol 158.4, Sodium 946.1, Carbohydrate 10.5, Fiber 1.2, Sugar 6, Protein 51.8
PORK LOIN BRAISED IN MILK
Steps:
- Combine the rosemary, sage, garlic, and salt and pepper in a small bowl and rub it all over the pork. Place the pork on a large plate, cover with plastic wrap, and refrigerate for a few hours.
- Place a medium heavy pan that will hold the roast somewhat snugly over medium heat and add the butter and oil. When the butter begins to foam, add the pork and cook, turning occasionally, until lightly golden on all sides, 10 to 12 minutes. (Keep your eyes on the butter so it doesn't burn and reduce the heat a bit if needed.)
- Add 1 cup of the milk and stir to loosen the browned bits attached to the bottom of the pan. As soon as the milk comes to a boil, reduce the heat to low, partially cover the pan, and simmer until almost all the milk has evaporated, about 15 minutes. Add 1 more cup milk and continue cooking, basting and turning the meat a few times, until most of the milk has evaporated. Cook the pork in this manner, adding the milk 1/2 to 1 cup at a time, until it reads 160 degrees F on an instant-read thermometer, about 2 hours. (The pork can be cooked up to this point 1 hour or so ahead. In that case, cook only until it reaches 155 degrees F, because it will keep on cooking as it sits in the hot pan juices.)
- Remove the lid and raise the heat to high. If no more milk is left in the pan, add 1/2 cup or so more. Cook, stirring and scraping the bottom of the pan to release the browned bits and turning the pork once or twice, until most of the milk has evaporated and the meat has a rich, golden brown color. Transfer the pork to a cutting board and let it rest for about 10 minutes while you finish the sauce.
- Spoon off some of the fat from the pan. Add 1/3 cup water and stir quickly, over medium heat, scraping the bottom of the pan until only the brown glazed clusters of milk particles remain.
- Cut the meat into 1/2-inch thick slices and serve topped with a bit of the pan juices.
ROAST PORK WITH MILK
A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille. The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk. The pan juices are set aside to form the base of a gravy, and the roast is finished in the oven. It takes some time, but is beyond easy to make, and pairs well with a glass of Beaujolais and dreams of travel. (Sam Sifton)
Provided by Bryan Miller And Pierre Franey
Categories dinner, project, roasts, times classics, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Rub the pork with salt and pepper.
- Heat the oil in a Dutch oven. Brown the pork well in the oil on all sides over medium heat for about five minutes. Add the onions, then stir and brown for five minutes more.
- Drain off all the fat. Add the milk and cover. Bring to a boil and simmer over low heat for one-and-a-half hours. Remove the lid and cook another one-and-a-half hours until the milk is almost evaporated.
- Meanwhile, preheat the oven to 425 degrees.
- Strain the milk gravy into a saucepan, add the cream and bring to a simmer. Save the onions and the milk residue. Place the roast in the oven and cook 10 minutes or until brown.
- Slice the meat and serve it with the gravy spooned over and the onion mixture on the side.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 13 grams, Sodium 1604 milligrams, Sugar 16 grams, TransFat 0 grams
PORK LOIN BRAISED IN MILK
If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.
Provided by Jenny Rosenstrach
Categories Milk/Cream Dairy Pork Braise Dinner Meat Spice Nutmeg Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Season pork with 2 teaspoons salt and pepper. In a small heavy pot just wide enough to fit pork loin, heat butter and oil over medium-high heat until butter is melted. Add pork and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a plate. Pour off fat in pot; wipe out pot and let pot cool slightly. Add milk and nutmeg. Return pork to pot.
- Bring milk mixture just to a boil. Reduce heat to medium-low. Cover pot and simmer gently, turning meat every 30 minutes, until meat is tender but not falling apart, about 2 hours. Transfer meat to a cutting board. Let rest for 10 minutes.
- Simmer liquid in pot, uncovered, until reduced by two-thirds and small golden-brown curds form throughout sauce, about 10 minutes. Season to taste with salt and pepper.
- Cut pork into 1/3" slices. Arrange on a serving platter. Spoon sauce over and around pork.
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