Pork Braised in Milk and Herbs

 

from the San Francisco Chronicle

via Jeanne Milligan

serves 6

 

one 2 ½ pound boneless pork loin, tied

3 tablespoons olive oil

1 tablespoon salt

Pepper to taste

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh oregano

1 tablespoon fresh tarragon

2 ¼ cups (about) whole milk

 

Preheat oven to 400 degrees F. Place pork in a Dutch oven. Sprinkle with oil, salt, pepper, and herbs. Add enough milk to come halfway up side of roast. Cover. Roast for 1 hour, or until meat is pale and about 160 degrees on a meat thermometer and there is a lot of milk in the pan. Uncover and continue to roast until milk solids form little clusters and pork turns golden brown, about 15 minutes. Transfer meat to a cutting board, tent with foil. Let rest for 10 minutes before carving into ¼ to ½ inch slices.

Arrange slices on heated serving plates. Spoon some of the strained sauce over the meat. Serve with roasted potatoes.

Secret of success: The milk. Braising pork in milk gives the meat a creamy, tender texture. The milk also doubles as a sauce for the finished meat. There are many pork roast recipes braised in milk…this is the very best that I have ever found. And it is simple!!

If you don’t have time to cook this dish, then go to the L’Osteria del Forno, 519 Columbus Avenue in San Francisco. This is their recipe, and you can enjoy it there as well as at home.