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3-5
lb pork loin roast with most of the fat removed (4.5
lbs will feed 5-6 adults)
salt and pepper
2 oz butter
2 T olive oil
5 garlic cloves, peeled and halved
small handful of sage leaves
2 to 2.5 pints of whole milk
pared peel of lemon (without pith)
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- Generously
season the pork on all sides. Heat the olive oil in a heavy
saucepan or casserole with a lid just large enough to hold the
the pork. Brown the meat on all sides, remove, and drain the fat
from the pan.
- Melt
the butter in the pan, saute the garlic with the sage leaves.
Before the garlic begins to color, return the pork to the pan.
- Add
enough HOT milk to the pan to come up to about .5 to .75 the way
up the pork. Bring to a boil, add the lemon rind, reduce heat
and cover loosely.
- Simmer
slowly for 1.5 to 2.5 hours. Do not turn the meat.
- When
done, the milk will have curdled and will form a golden sauce.
Season carefully.
- Remove
the roast, slice and serve with the sauce.
from
The River Cafe Cookbook, Vol 2
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