Roti De Porc Au Lait Pork Loin With Whole Milk Food

ROTI DE PORC AU LAIT - PORK LOIN WITH WHOLE MILK

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.

ROAST PORK WITH MILK

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.