ITALIAN PORK LOIN BRAISED IN MILK

Italian Pork Loin Braised in Milk image

Provided by FoodE-MattyD

Categories Pork

Time 3h15m

Yield 3-4 serving(s)

Number Of Ingredients 12

1/4 cup salt
1/4 cup sugar
1 teaspoon black pepper
1 -1 1/2 lb boneless pork loin roast, trimmed
1 teaspoon emlusifying salt (sodium citrate)
1 1/2 cups whole milk
3 garlic cloves, peeled and smashed
1 teaspoon minced fresh sage
1/8 teaspoon baking soda
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
1/2 teaspoon Dijon mustard

Steps:

Dissolve 1/4 cup salt and sugar in 8 cups cold water in large container. Submerge roast in brine, cover, and refrigerate for at least 1 1/2 hours or up to 2 hours. Remove roast from brine and pat dry with paper towels.
Preheat oven to 275 degrees.
In a dutch oven, turn heat to medium-high, add roast to pot, and brown on all sides, 8 to 10 minutes. Transfer roast to large plate. Add milk, sodium citrate, garlic, sage, and baking soda to pot and bring to simmer, scraping up any browned bits. Simmer for approximately 15 minutes, until the sauce has the consistency of heavy cream.
4. Return roast to pot, cover, and transfer to oven. Cook until meat registers 140 degrees, about 30 minutes, flipping roast once halfway through cooking. Transfer roast to carving board, tent with aluminum foil, and let rest for 10 to 15 minutes.
While the roast rest, add wine and return sauce to simmer over medium-high heat, whisking vigorously to smooth out sauce. Simmer until sauce has consistency of thin gravy, 2 to 3 minutes. Off heat, stir in tablespoons parsley and mustard and season with salt and pepper to taste. Finish with any meat juices that accumulate while the roast rests.
Slice roast into 1/4-inch-thick slices. Transfer slices to serving platter. Spoon sauce over slices and serve.

Nutrition Facts : Calories 414.6, Fat 16.7, SaturatedFat 4.7, Cholesterol 109, Sodium 10395, Carbohydrate 24.9, Fiber 0.5, Sugar 23.1, Protein 36.5