Roast Pork Braised in Milk

Name: Roast Pork Braised in Milk
Cuisine: American
Ingredients: 4 cups whole milk; ½ teaspoon dried rosemary leaves; ¼ teaspoon dried thyme; ¼ teaspoon dried sage; 1 Mediterranean bay leaf; 1 tablespoon chopped parsley stems; 1 boneless pork blade roast, 3 to 4 pounds; Salt; Pepper from the mill; Pinch of cayenne pepper; 1 tablespoon corn oil; 2 medium-size yellow onions, sliced; 1 medium-size carrot, sliced; 1 teaspoon cornstarch; ¼ cup sour cream; 1 heaping teaspoon Dijon mustard or more to your personal taste; 1 tablespoon chopped fresh chives

Preparation info

FFR—
6 to 8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Do not use the center cut of the loin; cut IMPS No. 406, Boston butt tied and rolled tightly is better. Cooking pork in milk is a technique used both in the French Alps and the Basque country. As a vegetable serve a medley of stir-fried bell peppers of your choice.

Ingredients

4 cups whole milk
½ teaspoon dried rosemary leaves
¼ teaspoon</

Americas
Europe
France
United States
Boston
Gluten-free

Method

In a large saucepan, bring the milk to a boil, then add the herbs, reduce the heat to medium-low, and reduce to 3 cups.

Set the pork in a roasting pan in a preheated 400°F oven for 20 minutes, seasoning with salt, black pepper, and cayenne pepper twice during the process, and turn the meat over once.

Heat the oil in the braising pot over medium-high heat and sauté the onions and