Pork Loin Braised In Milk And Cream Food

ITALIAN PORK LOIN BRAISED IN MILK

Steps:

• In a large, deep, heavy pan, melt the olive oil and butter on low (do not burn).
• Add the garlic,onion, and pancetta and saute' for a minute or two (still on a low temperature setting).
• Do not trim the fat off of the pork loin.
• Generously (very generously) sprinkle sea salt all over the pork loin.
• Sprinkle black pepper all over the pork loin.
• Place the pork loin in the pan, fat side down and brown it thoroughly on all four sides on a low-temperature setting.
• Do not burn the olive oil and garlic!
• When browned nicely, add the hot milk, hot cream, capers, sage and lemon zest.
• Taste the sauce . . . add more salt to taste preferences.
• Partially cover the pan.
• Simmer on the a low-medium setting on the stove for 1-1/2 to 2 hours, turning the pork loin over occasionally.
• The milk sauce will bubble up, so stir it occasionally.
• Continually pour some of the sauce (baste) over the pork as it simmers.
• The color of the sauce should turn to a golden brown color; if not turn up the heat a little for a few minutes at the end.
• Taste the sauce and add more salt if necessary.
• After cooking time is finished, remove the pork.
• Thickly slice the pork and place it on individual plates.
• Pour the creamy, curdled sauce over the pork.
• Serve immediately and enjoy!

PORK LOIN BRAISED IN MILK AND CREAM

Steps:

• Separate the ribs from the loin meat (most butcher counters will do this for you upon request). Set ribs aside. Tie the roast section with twine and season both sides of the roast and ribs with salt and pepper.
• Melt olive oil and 1 tablespoon butter in a large dutch oven until foaming subsides. Sear pork roast and ribs, until all surfaces are well-browned, about 3 minutes per side. Transfer roast and ribs to a plate.
• Pour most of the fat out of the dutch oven and add remaining 2 tablespoons butter. Add half of the sage leaves and sauté for 10 - 20 seconds. Slowly add the milk and cream. Add lemon zest and a few pinches of salt, to taste.*
• Bring to a simmer, stirring to loosen any pork drippings from the bottom of the pan, and nestle roast and ribs into the braising liquid. Cover, leaving the lid slightly vented. Gently simmer (regulating burner heat as needed) for 1 hour, turning roast and ribs every 30 minutes.
• Coarsely chop or tear the remaining sage leaves and stir into the braising liquid. Gently simmer for another hour with the lid partially vented, turning the meat every 30 minutes.
• Uncover the dutch oven and continue simmering the pork for an additional 1 to 1-1/2 hours, turning every 30 minutes.** The pork is finished when it is tender (a fork will slide in easily) and the braising liquid has reduced to a thick, golden-brown gravy.
• Remove the roast and ribs from the dutch oven. Discard the ribs and allow the roast to rest, loosely tented, on a cutting board for 10 minutes. Skim the braising liquid of any large pools of fat. (If desired, transfer gravy to a blender and puree until smooth, or use an immersion blender.) Season to taste with salt and pepper.
• Remove twine from pork roast and carve into thin slices. Serve, drizzled with gravy and fresh lemon zest, passing additional gravy at the table.***

MILK-BRAISED PORK LOIN

Steps:

• Season pork with 1 tablespoon salt and 1/2 teaspoon pepper. Heat oil in a heavy-bottomed pot (it should be just large enough to fit pork) over medium-high heat. Add pork, fat side down, and sear, turning as it browns, until browned on all sides, 8 to 10 minutes. Transfer to a plate. Drain fat from pot and wipe out any blackened bits.
• Tie together sage, rosemary, and bay leaves into a bouquet with kitchen twine. Melt butter in pot over medium heat. Add herbs, garlic, and lemon zest and cook until fragrant, about 30 seconds. Return pork, fat side up, to pot, along with any accumulated juices. Pour milk and cream over pork, raise heat to medium-high, and bring to a simmer. Partially cover pot, reduce heat, and simmer, undisturbed, until a thermometer inserted into thickest part of pork registers 140 degrees, about 1 hour.
• Transfer pork to a carving board and let rest at least 15 minutes and up to 30 minutes. Increase heat to medium and simmer braising liquid until reduced to 1 1/2 cups, 12 to 15 minutes. Discard herbs and lemon zest. Cut pork crosswise into 1/2-inch-thick slices and serve with milk gravy.

PORK BRAISED IN MILK AND CREAM

Steps:

• Place pork in a container, and rub all over with chopped sage and chopped garlic. Cover, and refrigerate overnight. The next morning, bring to room temperature. Scrape off and discard sage and garlic; season generously with salt and pepper.
• In a deep, heavy casserole or Dutch oven fitted with a lid, heat olive oil over medium-high heat. Add pork loin, and brown very well on all sides, about 20 minutes. Meanwhile, in a saucepan, combine milk, half-and-half and cream. Bring to a boil, then shut off heat. Using a vegetable peeler, remove peel from lemons in long strips. Set peel aside, and reserve fruit for another use.
• When pork is browned, transfer it to a plate and discard fat that's in casserole. Reduce heat to medium, and add butter to pan. When it is foamy, add garlic cloves. Stir until lightly browned on edges. Add sage leaves, and stir to coat. Put pork back in casserole, and pour in enough of the warm milk mixture to come 1/2 to 2/3 up the sides of pork. Bring to a simmer, add lemon zest and season to taste with salt.
• Partly cover, and simmer until an instant-read thermometer registers 140 degrees (about 15 to 30 minutes; cooking time will vary according to shape of roast and degree of browning). Liquid will form a skin and custard around pork. Shut off heat, and allow to cool. Cover, and refrigerate until shortly before serving.
• To serve, remove pork from milk mixture and carve into 1/8-inch slices. Meanwhile, place casserole over medium heat and reduce liquid to a soupy custard. While the liquid is still a little loose, return sliced pork to casserole and spoon sauce on top. Allow pork to heat through. Serve, spooning some custard, lemon zest and sage on top and sprinkling with coarse salt.

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.

PORK ROAST BRAISED WITH MILK AND FRESH HERBS (MAIALE AL LATTE )

Steps:

• Preheat oven to 350°F with rack in middle.
• Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer.
• Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.
• Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.

BRAISED PORK LOIN

Steps:

• Heat oven to 325°F.
• Cook and stir bacon in large ovenproof Dutch oven on medium-high heat 5 min. (Bacon will not be done.) Add roast to pan; season with pepper. Cook 3 to 4 min. or until evenly browned on all sides, turning occasionally. Remove roast from pan, reserving bacon and drippings in pan; set roast aside. Add vegetables and rosemary to ingredients in pan; cook 5 min., stirring frequently. Add milk; stir. Bring to boil, stirring constantly. Return roast to pan; cover.
• Bake 1 hour to 1 hour 10 min. or until roast is done (145ºF), turning roast after 30 min. Remove pan from oven. Transfer roast to cutting board; cover loosely with foil. Let stand 10 min.
• Remove and discard rosemary stems from vegetable mixture in pan. Spoon half the vegetables into blender; blend until smooth. Return to pan; mix well. Bring to boil on medium heat, stirring frequently. Add pasta sauce; mix well. Cook 8 to 10 min. or until heated through, stirring occasionally.
• Slice roast. Serve with vegetable mixture.

PORK LOIN BRAISED IN MILK

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.

ITALIAN PORK LOIN BRAISED IN MILK

Steps:

• Dissolve 1/4 cup salt and sugar in 8 cups cold water in large container. Submerge roast in brine, cover, and refrigerate for at least 1 1/2 hours or up to 2 hours. Remove roast from brine and pat dry with paper towels.
• Preheat oven to 275 degrees.
• In a dutch oven, turn heat to medium-high, add roast to pot, and brown on all sides, 8 to 10 minutes. Transfer roast to large plate. Add milk, sodium citrate, garlic, sage, and baking soda to pot and bring to simmer, scraping up any browned bits. Simmer for approximately 15 minutes, until the sauce has the consistency of heavy cream.
• 4. Return roast to pot, cover, and transfer to oven. Cook until meat registers 140 degrees, about 30 minutes, flipping roast once halfway through cooking. Transfer roast to carving board, tent with aluminum foil, and let rest for 10 to 15 minutes.
• While the roast rest, add wine and return sauce to simmer over medium-high heat, whisking vigorously to smooth out sauce. Simmer until sauce has consistency of thin gravy, 2 to 3 minutes. Off heat, stir in tablespoons parsley and mustard and season with salt and pepper to taste. Finish with any meat juices that accumulate while the roast rests.
• Slice roast into 1/4-inch-thick slices. Transfer slices to serving platter. Spoon sauce over slices and serve.

MILK-BRAISED PORK

Steps:

• Pat pork dry and season with salt and pepper. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes total. Carefully add milk and cook pork, covered, at a bare simmer 2 hours. Continue to cook pork, partially covered, at a bare simmer until very tender, about 1 hour. Transfer pork to a cutting board and let stand 5 minutes. Season cooking liquid generously with salt and pepper and boil until slightly thickened, about 2 minutes.
• Thinly slice pork and transfer to a platter. Skim fat from cooking liquid and spoon liquid over pork.

MILK-BRAISED PORK LOIN

Steps:

• Pat meat dry with paper towels. Sprinkle it with salt and pepper to taste.
• In a large, heavy skillet over medium-high heat, melt the butter with the oil. Brown the meat on one side. Turn it over and scatter the vegetables around the meat. Cook until the vegetables are golden.
• Transfer the meat to the slow cooker. Add the milk to the skillet with the vegetables and bring it to a simmer. Pour the contents of the skillet over the meat. Cover and cook on low for 3 to 4 hours, or until an instant-read thermometer inserted in the center of the meat measures 160 degrees.
• If the sauce is too thin pour it into a saucepan and reduce it over medium heat. Remove the twine. Slice the meat and arrange the slices, overlapping, slightly, on a platter. Spoon the sauce down the center and serve hot.

MILK-BRAISED PORK WITH LEMON AND SAGE

Steps:

• Preheat oven to 250°F.
• Heat oil in a large Dutch oven or heavy pot over medium-high until shimmering. Season pork all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Pour off excess fat from pot. Add sage, lemon peel, and milk. Bring to a boil, then reduce heat to medium-low. Cover pot and transfer to oven. Roast pork until very tender, 3 1/2-4 hours.
• Transfer meat to a serving platter. Discard lemon peel, then gently toss Swiss chard in remaining sauce in pot until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce and serve.