Old Spot Cooked in Milk, Cinnamon, Bay and Lemon

Name: Old Spot Cooked in Milk, Cinnamon, Bay and Lemon
Yield: Serves 4–6
Cuisine: British
Ingredients: olive oil; salt and pepper; 100 g unsalted butter; 2 white onions, peeled and cut into quarters; approx. 2 litres milk (enough to cover the pork); 3 garlic bulbs, cut in half; pared zest and juice of 2 lemons; approx. 2 litres milk (enough to cover the pork); 4–5 bay leaves; 30 g fresh coriander leaves; 10 g mixed peppercorns; 20 g cinnamon sticks; a few cloves; ½ nutmeg, freshly grated; 1 whole loin best-quality Old Spot pork, about 3–4 kg, boneless and skinless; 1 whole loin best-quality Old Spot pork, about 3–4 kg, boneless and skinless; 1 whole loin best-quality Old Spot pork, about 3–4 kg, boneless and skinless; salt and pepper

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is a beautifully gentle way of cooking a loin of pork. The spices are reminiscent of those used extensively in South American cooking.

Ingredients

1 whole loin best-quality Old Spot pork, about 3–4 kg, boneless and skinless
salt

Europe
United Kingdom
Gluten-free
November
Winter
December

Method

Preheat the oven to 150°C/300°F/gas mark 2.

Season the pork all over and seal in a little olive oil in a deep casserole big enough to hold the pork as a whole. Add the onions, butter and garlic, and let the pork sizzle to extract the flavour. Add the milk almost to cover, along