Ingredients
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3
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2
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2
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2
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1
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1
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1
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1
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1
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1
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2
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1
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2
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1
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Directions
Roti De Porc Au Lait – Pork Loin With Whole Milk, This is a French classic that is a perfect comfort food, inspiration taken from Anthony Bourdain’s Les Halles Cookbook , I never write reviews however, this one needs it I am qualified to help you here ha ha I am a huge home cook with diverse skills – I cook ethnic Italian from training under my mom and grandmother I cook from all over the world where I’ve traveled I think I mastered the pot roast 20 years ago but the braising of pork in milk threw me on this one I followed the recipe exactly first time, and the second I modified slightly not to break the milk and my answer is that this is the best recipe I’ve ever tried with a pork roast (okay it ties for Pork but with Ancho chili sauce) Milk and pork may seem odd but in the end it very closely mimics a basic pot roast that I make that adds milk in the end, only this one is with pork Here are my recommendations for a perfect dish Buy a pork loin with a lot of dark meat and fat No need to be particular on the chopping or selection of carrot, leak, onion, garlic – go with what you have and what you prefer (for instance, shallot would go well here) Bouquet garni can be your favorite – i tried the second time with Sage most important, luke warm milk, very little salt on the meat (I would pepper it only) or you may risk breaking the sauce I might also increase the sauce to meat ratio a tiny bit if you are entertaining a large group The result is fabulous – really a roast suitable for Easter My accompaniments were roasted garlic smashed potatoes (starchy potatoes, cream cheese, a little milk and garlic/salt/pepper), simple sauted lacinato kale, asparagus and sauted wild mushrooms Rock star meal A permanent addition to my recipe collection Thank you Anthony!!
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Steps
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1
Done
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Tie Parsley, Thyme, and Bay Leaf Together to Make a Bouquet Garni. |
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2
Done
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Season the Pork With Salt and Pepper. |
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3
Done
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Heat the Oil in a Dutch Oven Over Medium-High Heat, and Add the Butter. Brown the Roast on All Sides (6 to 7 Minutes Total). |
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4
Done
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Remove Roast from Pan and Set Aside. Add Onion, Carrot, Leak, and Garlic to Pan and Stir Over High Heat Until Soft (10 Minutes or So). |
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5
Done
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Add the Flour Stirring Constantly and Cook For 2 Minutes, Then Slowly Add the Milk and Bouquet Garni and Bring to a Boil. |
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6
Done
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Let Simmer For 5 Minutes Then Add the Roast. Cover and Cook Over Low Heat For 1 Hour Making Sure to Rotate the Pork Every 15-20 Minutes to Prevent Scorching. Remove the Pork and Let Rest For 10-15 Minutes. |
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7
Done
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While the Pork Is Resting, Remove the Bouquet Garni, and Strain the Cooking Liquid Into a Small Pot and Bring to a Boil. Using a Hand Blender or Food Processor, Puree the Sauce Until Foamy, and Adjust Seasoning to Taste With Salt & Pepper. |
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8
Done
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Carve the Roast and Spoon Sauce Over and Around. |
