Braised Pork Loin

By The Canadian Living Test Kitchen

65 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	309309 cal
pro	24 g24g pro
total fat	21 g21g total fat
sat. fat	7 g7g sat. fat
carb	6 g6g carb
fibre	00 fibre
chol	74 mg74mg chol
sodium	237 mg237mg sodium
% RDI:	-
calcium	1212 calcium
iron	99 iron
vit A	55 vit A
vit C	33 vit C
folate	44 folate

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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.

Ingredients

1 13lb 3lbcentre-cut pork loin rib end roast or pork shoulder butt roasts, tied
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
3 cups milk 3 3cups cupsmilk
1 tbsp lemon juice 1 1tbsp tbsplemon juice
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped 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 :

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.