Dreamy's Delights

It's all about the food!

Yet more Pork!

on August 2, 2012

I will state right at the beginning, I do not have a picture for today’s post. I was tired and flat out forgot to take a picture.

So, this is a recipe that I found on Epicurious.com. It is a super yummy way to cook pork.

Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )

Gourmet | April 2008

by Ursula Ferrigno

Simmering a pork roast with milk and a generous handful of herbs results in very tender meat with rich, silky juices. Many Italians will leave the milk curds that form alongside the meat where they are, but Ferrigno strains them out for a more refined sauce.Yield: Makes 6 servings
Active Time: 25 min
Total Time: 3 1/4 hr

1/4 cup extra-virgin olive oil
1 (4 1/2- to 5-pound) boneless pork shoulder roast (without skin), tied
3 juniper berries (see cooks’ note, below), crushed
2 large rosemary sprigs
2 large sage sprigs
1 sprig fresh or 4 dried California bay leaves
1 garlic clove, chopped
1 teaspoon fine sea salt
1/2 cup dry white wine
3 cups whole milk

Preheat oven to 350°F with rack in middle.

Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer.

Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.

Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.
Cooks’ notes:
•Juniper berries can be found in the spice aisle at supermarkets.
•Pork can be braised 1 day ahead and chilled in liquid, uncovered, until cool, then covered. Bring to room temperature, then reheat and proceed with recipe.

Now, here’s what I did differently… I didn’t have a pork shoulder, I had two good sized pieces of pork loin instead. I also used part milk and part heavy cream. (More fat means more flavor.) Instead of the juniper, rosemary, sage, and bay leaves I tossed in some whole cloves, allspice and some chunks of cinnamon for a warmer flavor. Using pork loin instead of pork shoulder means watching to make sure you don’t over cook the meat and dry it out. I was super tired last night (not sleeping well this week) and wasn’t watching it very closely. It got dried out. Fortunately, Jene is not super picky and loves it anyway. (He also tells me I’m TOO picky lol)  I have made this in the past with pork shoulder and it was out-standing. 🙂

Enjoy!

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