MILK BRAISED PORK LOIN

MILK BRAISED PORK LOIN image

Number Of Ingredients 10

Ingredients

2 1/2 to 3 pound boness pork loin roast
4 garlic cloves, peeled
1 tablespoon fresh sage, finely chopped
1/2 teaspoon fennel seeds, lightly crushed
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1-2 large cloves garlic, mashed
1 1/4 cups whole milk
1/2 lemon for juicing

Steps:

Poke 1-inch deep slots in the pork loin, stuff each slot with seasoned garlic sliver,rub the remaining spice mix over the outside of the loin. Brown the Pork: Heat oven to 275 degrees. Add the oil and butter to your dutch oven and heat over medium-high heat. When the butter stops foaming, add the pork, brown it on all sides and ends. (12 to 14 min). If the butter starts to burn (i.e. black specs appear), turn down the heat.Remove pork from pot. Braising: Pour off all but about 2 tablespoons of fat. Return the pot to medium-high heat and add the smashed garlic clove. Stir and heat until the garlic begins to brown,less than a minute. Gradually add the milk, making sure it doesn't foam up and boil over. Bring to a boil, then lower it to a simmer, stirring it once or twice with a wooden spoon to scrape up the browned bits from the bottom. Return the pork to the pot, along with any juices. Cover the pot with the lid and slide into the oven. Check it after ten or fifteen minutes to be sure the braising liquid isn't boiling too fast,lower temperature as necessary. After 45 minutes, turn the pork. The milk will have seperated and will be taken on an ivory color. Set the lid slightly ajar to let steam escape so the braising sauce will begin to reduce. Gently simmer for 35 to 45 minutes or until your cooking thermometer shows 150 degrees in the pork center. Transfer the pork to a carving board and cover with foil to keep warm. Finishing the Sauce: Tilt the pot and spoon out most of the clear fat. Don't take it all--it makes for good flavor. Turn the heat to high and boil the sauce to reduce it and concentrate the flavors. Scrape with a wooden spoon to keep the browned bits circulating. Boil for up to 10 or 12 minutes to reduce. If it gets too dry, stir in some cold water (not too much!). Season with salt and pepper--it should taste a bit salty at this stage. Finish with fresh squeezed lemon to taste. Spoon the sauce over the pork loin and serve.