I’m picking a different cook book each month to try new recipes from. This month 😀 and probably next is Cook’s Science from America’s Test Kitchen/Cook’s Illustrated.
MILK BRAISED PORK LOIN
2-2 1/2 boneless pork loin roast, trimmed
1/4 cup salt
1/4 cup sugar
2 quarts cold water
- In a large container dissolve salt and sugar into cold water.
- Submerge the roast in the brine, cover and refrigerate for 2 hours.
1/2 cup water
2 ounces salt pork
3 cups WHOLE milk
5 cloves garlic, minced
1 teaspoon FRESH minced thyme
1/4 teaspoon baking soda
1/2 cup dry wine
3 tablespoons FRESH chopped parsley
1 teaspoon creamy horseradish* (see note)
FRESH ground sea salt and tri-color pepper
- Remove roast from brine and pat dry.
- Preheat oven to 275°.
- Bring water and salt pork to a simmer in a dutch oven over medium heat.
- Simmer 5 or so until water evaporates and salt pork begins to sizzle. Continue cooking until salt pork is browned and fat has rendered.
- Using slotted spoon remove salt pork and discard.
- Increase heat to medium high.
- Add roast and brown on ALL sides.
- Transfer roast to plate.
- Add milk, garlic, thyme and baking soda to pot and bring to a simmer, being sure to scrape up any browned bits. Continue cooking 15 minutes or so, stirring frequently, until milk is starting to brown and becoming the consistency of heavy cream.
- Reduce heat to medium low and cook a few minutes more until mixture becomes the consistency of a thin batter. Remove from heat.
- Return roast to the pot, turning to coat in milk mixture, cover and transfer to oven for 20 minutes, turn again and roast another 20-25 minutes until roasts registers 140°.
- Transfer roast to carving board, tent with foil and allow to rest 15 minutes before slicing.
- Transfer any accumulated juices from the carving board to the pot with the milk mixture.
- Add wine and bring to a simmer over medium high heat. Whisk constantly to smooth out sauce.
- Simmer 2-3 minutes until gravy thins.
- Remove from heat.
- Whisk in Parsley and creamy horseradish.
- Adjust seasoning.
- Use immersion blender if necessary to cream sauce.
- Slice roast into 1/4 inch slices and transfer to serving platter.
- Spoon sauce over slices and serve immediately.
- Original recipe called for Dijon mustard, but I have a severe allergy to mustard so I substitute creamy horseradish.
- Buttermilk is a GREAT substitute for the whole milk that is also a technical fix for the gravy turning lumpy. There was a technical explanation to the whole reason why, but the bottom line is that it works! 😀