Pork Loin With Milk Sauce
|
| arista al latte |
| (pork loin with milk sauce) |
| |
| serves 8-10 |
| |
| this is my version of a recipe i originally found at |
| http://www.italianfoodforever.com/recipes/pork/porkloin.php . |
| |
| 3 to 3.5 lb. | boneless pork loin |
| 4 to 5 clove | garlic, peeled and chopped |
| 2 sprig | fresh rosemary, leaves picked and chopped |
| 3 Tbsp | olive oil |
| 3 cup | whole milk |
| 3 cup | vermouth |
| | salt and cracked black pepper |
| |
| butterfly the roast by cutting it almost in half horizontally to about |
| 1/2" of one edge. fold open as you would a book. spread garlic and |
| rosemary over the entire cut surface of the roast. starting with one |
| edge, tightly roll the roast, then tie with string. if you don't know |
| how to tie a roast, there's a very nice video tutorial at |
| http://www.taunton.com/finecooking/pages/cvt038.asp . |
| |
| in a heavy pot, heat the olive oil, and brown the roast well on all |
| sides. add the milk and vermouth, and bring to a boil. turn the heat |
| down to low, and simmer uncovered until the pork is cooked, and has |
| reached an internal temperature of 160 degrees f., about two hours. turn |
| the roast over every 15 or 20 minutes. as the meat is cooking, stir the |
| milk mixture every so often to prevent burning, and add some of the wine |
| as needed if the liquid dries up too much. when the meat is done, the |
| remaining milk mixture should be thick, slightly curdled looking and |
| golden brown. season with salt and pepper, cover the roast with aluminum |
| foil, and let it rest 15 minutes. serve the roast cut into slices, |
| spooning some of the sauce over top. |
| |
| note: if you prefer to oven roast, just cook the roast in a preheated |
| 400 degree f. oven and cook for 15 minutes. reduce the heat to 325 |
| degrees f., and cook about an hour and 45 minutes more or until a meat |
| thermometer registers 160 degrees f. internal temperature. baste the |
| meat with the milk mixture every 15 to 20 minutes while it is roasting |
| in the oven. |
| |
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| (ID: 12267) Mirror: rec.food.recipes: Sat, Jun 14, 2003 |