Posts Tagged ‘Pork Braised in Milk’

Food for the busy artist – 6/3

Thursday, June 3rd, 2010

*Italian Pork Braised in Milk

¼ cup olive oil
2 Tbsp. lightly chopped fresh sage leaves
2 large cloves garlic
1 tsp. kosher sale
½ tsp. black pepper
¼ tsp. red pepper flakes or 2 medium size dried Marisol chiles
1 boneless pork loin roast (we used wild boar loin once), 2-1/2 to 3 lbs.
2 Tbsp. unsalted butter
½ cup dry white wine
2 cups whole milk
1 Tbsp. cornstarch
1 Tbsp. cold water
Salt and pepper to taste

Puree oil, sage, garlic, salt, pepper, pepper flakes, and zest in a mini food processor; coat roast with mixture. (I do this early in the morning and allow it to marinate for 2-3 hours, but this is not necessary if you are short on time – or didn’t think about making dinner until you stopped for lunch.)

Sear roast in butter until browned on all sides. Deglaze the pan with the wine; cook until the liquid is reduced by half.

Pour milk into a slow cooker; add roast and deglazing liquid. Cover; cook until roast is fork tender – n high-heat setting for 4-5 hours or on low-heat setting for 6-7 hours. Remove the roast and keep it warm.

Puree sauce in slow cooker until smooth; transfer to a saucepan. Bring sauce to a boil. Dissolve cornstarch in water; add to sauce. Boil sauce 30 seconds; season with salt and pepper.

Slice pork and serve with sauce.

From “Cuisine at home. Slow Cooker Menus.”