BRAISED PORK LOIN with MILK
Brasato di Maiale al Latte1) Wash and dry the pork; sprinkle with half of the salt.
- 2 1/2 lb boneless loin of pork
- 2 tsp salt
- 6 sage leaves
- 1 inch twig of rosemary
- 1/4 cup pure olive oil
- 1/2 cup white wine
- 4 cups milk
- 3 garlic cloves, coarsely chopped
- 1/2 tsp white pepper
2) Bind with cotton string, the sage and rosemary together.
3) In a frying pan, heat the olive oil and braise the pork on each side until brown.
4) Add the wine and cook for 1 to 2 minutes, add the garlic, sage and rosemary, salt, white pepper and milk.
Cook covered for 60 to 70 minutes.
5) Uncover, remove sage and rosemary, and reduce the sauce to approximately 2 1/2 cups.
Remove the meat and keep warm.
6) Using a food processor, blend the sauce until creamy.
Slice the pork and serve with the sauce.An original recipe from Chef Carlo's: "SOUP, SEX, and the SINGLE MAN"
GarlicPress Publishing
Now you did it. It's a good thing I have a collection of these....the juices are flowing now thinking about this. LOL!