Pork Loin Braised in Milk
The extra effort required by this dish is reducing the pan juices and then using an immersion blender to help turn the milk that separates during the cooking process into a creamy, succulent sauce.
INGREDIENTS | SERVES 8
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 (3-pound) boneless pork loin
- Salt and freshly ground black pepper, to taste
- 1 medium onion, peeled and diced
- 1 medium carrot, peeled and diced
- 2 cloves of garlic, peeled and minced
- 2 cups whole milk
- ½ teaspoon dried rosemary
- 1 bay leaf
- Optional: 1 or 2 tablespoons heavy cream
Bring the butter and oil to temperature in a large nonstick skillet over medium-high heat. Add the pork loin to the skillet and, turning the pork, brown on all sides. Season the loin with salt and pepper; transfer it to the slow cooker. Cover and cook on low while you sauté the vegetables.
Reduce the heat setting under the skillet to medium. Add the onion and carrot to the skillet; sauté for 5 minutes or until the onion is transparent. Stir in the garlic and sauté for 30 seconds.
Pour ½ cup of the milk into the skillet. Add the rosemary and bay leaf. Stir to scrape the browned bits from the bottom of the skillet. Pour into the slow cooker along with the remaining milk. Cover and cook on low for 6 hours or until the pork is cooked through and tender. Transfer the loin to a serving platter; tent with foil and keep warm.
Remove and discard the bay leaf. Skim any fat from the milk and pan juices in the slow cooker. Increase the heat setting to high and cook uncovered until the pan juices are reduced to 1 cup. (Alternatively, you can pour the pan juices into a saucepan and bring to a boil over medium heat; boil until reduced to 1 cup.)
Use an immersion blender to process the pan juices until smooth. Taste for seasoning and add salt and pepper if needed. If desired, add the cream and blend. Carve the roast and pour the thickened sauce over the slices or serve it on the side.