Braised Pork Loin

Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

  • 1 3lb pork loin rib end roast tied
  • 1 3lb pork shoulder butt roast tied
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 3 cups milk
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 237 mg
  • Protein 24 g
  • Calories 309.0
  • Total fat 21 g
  • Cholesterol 74 mg
  • Saturated fat 7 g
  • Total carbohydrate 6 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Braised Pork Loin

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