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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.

NOTE:

• 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! 😀