Pork loin in milk
Presentation
If you're looking for a refined yet simple second course, roast pork loin is the perfect recipe for you. This classic Italian dish transforms a lean, delicate cut of meat into a tender masterpiece, wrapped in a creamy sauce that will instantly captivate your palate. In this step-by-step guide, I'll reveal all the secrets to creating tender, melt-in-your-mouth meat, ideal for a special dinner or family lunch. Prepare the ingredients and let's get cooking: bring the true flavor of Italy to the table!
Ingredients:
- 1000g pork loin
- 500g milk
- 120g shallots
- 120g white or rosé wine
- 2 bay leaves
- 6 sage leaves
- salt to taste
- olive oil to taste
- pepper to taste
Preparation:
1 Season the tied pork loin evenly with salt, then 2 Peel and roughly chop the shallot. Pour oil into the pan until it completely covers the bottom, and 3 brown the meat on all sides over high heat.
4 When the meat is well browned, remove it from the pan, add the wine to the bottom of the pan until all the alcohol has evaporated, and 5 add the shallot and two pinches of salt. Then, 6 return the meat, add the bay leaf and sage, pour in the milk, and cook for about 90 minutes over medium-low heat with the lid slightly loosened.
Once cooked, 7 wrap the meat in foil to keep it warm and 8 purée the cooking juices with an immersion blender after removing the herbs. Slice the pork loin while it's still warm but not boiling and 9 serve it with its milk sauce. Serve with your favorite side dish.
Advise
- Herbs : You can add your favorite herbs. Rosemary and thyme are also particularly good.
- Sauce : If the sauce is too thin after blending, you can return it to the pan and simmer gently until it thickens to the desired consistency.
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