Porc cuit dans du lait, romarin et sauge

Name: Porc cuit dans du lait, romarin et sauge (Pork cooked in milk with rosemary and sage)
Yield: For 6
Cuisine: French
Ingredients: Pinch each of ground cinnamon and ground nutmeg; 1 bay leaf, fresh if possible; Sprig of rosemary; 3 fresh sage leaves; 1.5 litres full-fat milk; 2 medium onions, finely chopped, plus 1 small onion studded with 2-3 cloves; 1.5 kg roast of pork cut in the fillet; 1 carrot, chopped; 30 g butter; 2 tablespoons olive oil; 1 tablespoon plain flour; 50 g butter; Salt and freshly ground black pepper

Pork cooked in milk with rosemary and sage

Preparation info

For
6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

This is a popular way of making tasty and tender pork or rabbit. It will look very curdled when just cooked, which is why I thicken the sauce at the end, but you don’t have to.

Ingredients

30 g butter
2 tablespoons olive oil
1.5 kg

Europe
France
Main course
Mediterranean

Method

In a heavy-based casserole dish with a lid, heat the butter and oil and add the pork, the chopped onions and carrot, then cook, stirring often, until the meat has browned on all sides.

Add the milk, the clove-studded onion, herbs, a little salt and pepper and the ground spices and bring to the boil. Cover and simmer very gently on a low heat for 1 hour 30 minutes - 2 hours; alternativel