Braised Pork Loin
Braising in milk may seem unusual, but it's a tradition in Italy. Although the milk curdles while it cooks, don't be alarmed: pureeing the cooking liquid smooths it out, transforming it into a creamy pale golden sauce.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 309 |
| pro | 24 g |
| total fat | 21 g |
| sat. fat | 7 g |
| carb | 6 g |
| fibre | trace |
| chol | 74 mg |
| sodium | 237 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 9% |
| vit A | 5% |
| vit C | 3% |
| folate | 4% |
Suggested Recipes
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1 centre-cut pork loin rib end roast or pork shoulder butt roast (3 lb/1.5 kg), tied
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 onion, chopped
3 cups (750 mL) milk
1 tbsp (15 mL) lemon juice
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Trim fat from pork, leaving 1/8-inch (3 mm) thick layer. Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to plate.
Reduce heat to medium and drain off fat; cook onion, stirring often, until golden, about 4 minutes. Add milk, stirring to scrape up any brown bits.
Return pork and any accumulated juices to pan; bring to simmer. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with 2 wooden spoons, until pork is very tender, 2 to 21/2 hours.
Transfer to cutting board and tent with foil; let stand for 10 minutes. Cut strings from pork and slice across the grain.
Meanwhile, skim fat from sauce and bring to boil over high heat; boil until reduced to 2-1/2 cups (625 mL), about 10 minutes. Transfer to blender or food processor and pur?until smooth. Blend in lemon juice. Stir in parsley. Serve sauce with sliced pork.
Additional Information
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Tip: Add 8 small cipollini or 16 pearl onions, peeled, to pan during last hour of braising. With slotted spoon, transfer to platter with pork before pur?ng sauce.
Variation
Slow-Cooker Braised Pork Loin:Follow first two paragraphs as directed.
Transfer pork and pan juices to slow-cooker. Cover and cook on Low until pork is very tender, about 8 hours.
Continue as directed in Paragraph 4.
Meanwhile, in saucepan, reduce sauce as directed in Paragraph 5 and continue.
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