Friday, November 14, 2014

Pork Loin in Milk - Italian Style

1.5 kg pork loin; Salt; 4 tablespoons butter; 3 tablespoons olive oil; 3 cups whole milk.  Can remove the rind from the loin of pork for a leaner roast or leave it on and score with a sharp knife for a crusty-topped roast with crackling fat. Season the outside of the pork with salt.  Heat the butter and oil over medium heat in a large, heavy-bottomed saucepan. Lower the pork into the pan and sear until the skin is crisp and a rich golden color, turning it every few minutes. It will take about 15 minutes to ensure all the edges are golden.  Reduce the heat slightly and add the milk to the pan or casserole very, very slowly so it doesn’t bubble up too much. Gradually bring it to a gentle simmer and partially cover the pan. Let the pork cook like this for 2 hours, or until the juices run clear when pierced with a skewer. The pork will be tender but not fall-apart tender. Transfer the pork to a cutting board and let it rest for 5 minutes, loosely covered with foil. Leave the pan with the cooking liquid on the stovetop. Skim most of the fat from the surface of the juices and discard, then whisk the remaining cooking liquid to break up the chunks of coagulated milk a little. It won’t be pretty, but that’s okay. Carve the meat and place the pork slices on a warm plate. Pour the pan sauce over the pork and serve. (If you find upon slicing the pork that you’ve undercooked it, slip the pork slices and sauce in an oven cranked to 350°F(176°C) and bake for 5 to 10 minutes, or until cooked through.)

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