Pork Loin Braised In Milk Recipe
Pork Loin Braised In Milk has a fine taste. Pork Loin Braised In Milk gets its taste pork meat mixed with cream and cheese. Pork Loin Braised In Milk is inspired by many restaurants worldwide.
Ingredients
| Butter | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| 1 (3- to 3-1/2-lb.) boneless pork-loin roast | ||
| Ground pepper | 1 To taste | |
| Milk | 1/2 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Salt | To Taste | |
Directions
Melt butter with oil in a large heavy casserole.
When butter foams, add pork.
Brown pork on all sides over medium heat.
Season with salt and pepper.
Stir in milk and bring to a boil.
Partially cover casserole and reduce heat.
Cook meat 2 to 2-1/2 hours or until tender.
Baste meat several times during cooking.
If sauce looks too dry during cooking, add a little more milk.
Place meat on a cutting board.
By the end of cooking time, only 1 or 2 tablespoons of thick milky sauce should be left in casserole.
If too much sauce remains, cook uncovered over high heat 10 to 15 minutes.
Remove as much fat as possible from sauce.
Add cream and Parmesan cheese to sauce.
Stir with a wooden spoon over high heat to dissolve meat juices.
Put sauce in a blender or food processor and process until smooth.
Return sauce to casserole and simmer 1 to 2 minutes until sauce has a thick creamy consistency.
Taste and adjust for seasoning.
Slice meat and arrange on a large warm platter.
Spoon sauce over meat.
When butter foams, add pork.
Brown pork on all sides over medium heat.
Season with salt and pepper.
Stir in milk and bring to a boil.
Partially cover casserole and reduce heat.
Cook meat 2 to 2-1/2 hours or until tender.
Baste meat several times during cooking.
If sauce looks too dry during cooking, add a little more milk.
Place meat on a cutting board.
By the end of cooking time, only 1 or 2 tablespoons of thick milky sauce should be left in casserole.
If too much sauce remains, cook uncovered over high heat 10 to 15 minutes.
Remove as much fat as possible from sauce.
Add cream and Parmesan cheese to sauce.
Stir with a wooden spoon over high heat to dissolve meat juices.
Put sauce in a blender or food processor and process until smooth.
Return sauce to casserole and simmer 1 to 2 minutes until sauce has a thick creamy consistency.
Taste and adjust for seasoning.
Slice meat and arrange on a large warm platter.
Spoon sauce over meat.
Chef
