Roast Pork Loin in Milk (Rôti de Porc au lait)
Prep Time
15 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 55 mins
Servings: 6
Ingredients
- 3 lb Moody’s boneless pork loin roast
- Salt and pepper to taste
- 2 T olive oil
- 1 T butter
- 1 onion, medium chopped
- 1 carrot finely chopped
- 1 leek white part only, finely chopped
- 1 clove garlic finely chopped
- 1 T all-purpose flour
- 2 cups whole milk
- 1 bouquet garni*
Instructions
-
Season the pork with salt and pepper. Heat the oil in a Dutch oven. When the oil is hot, add the butter. Brown the roast on all sides, 6 to 7 minutes total. Remove the roast from the pan and set aside on a large platter.
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To the Dutch oven, add the onion, carrot, leek and garlic and stir over high heat until soft and caramelized, about 10 minutes. Stirring constantly, add the flour and cook for 2 minutes, then add the milk and bouquet garni. Bring to a boil and cook over high heat for 5 minutes. Add the pork and any juices collected on the platter. Reduce the heat to a simmer, cover and cook over low heat for 1 hour, making sure to rotate the pork (the sugars in the milk can cause sticking and scorching). Remove the pork and allow to rest for 15 minutes.
-
Remove and discard the bouquet garni. Strain the cooking liquid into a small pot and bring to a boil. Using a hand blender, purée the sauce until foamy. Adjust the seasoning as needed.
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Carve the pork and arrange on a serving platter. Spoon the sauce over and around. Serve immediately
Recipe Notes
Bon appétit!
*Bouquet garni: 1 sprig of flat parsley, 2 sprigs of fresh thyme and 1 bay leaf tied together with string and used for flavoring (usually in stews or sauces). Tying the bundle in cheesecloth makes it easier to retrieve from the pot.
Wine pairing: Serve with Pinot Noir.
