Pork Loin Braised In Milk Recipes

Steps:

• For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper. Rub the pork on all sides with the blend. Let the pork rest at room temperature for 1 hour.
• In a large Dutch oven on high heat, add the butter and olive oil. Once it begins to swirl, add the pork and allow it to sit and sear to a deep golden brown, then rotate and repeat on all sides, 3 to 5 minutes per side. Don't forget the ends!
• For the pot: Add the apricots around the edges of the pork and cook while moving around for a minute. Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin. Bring to a boil, then lower to a very low simmer and cover. Cook for 1 hour, then flip the loin and cook until tender, another hour.
• Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices.
• For the gravy: Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency. Taste and season with salt if needed. Stir in the parsley and lime juice, and spoon over the pork slices.

Steps:

• Combine the rosemary, sage, garlic, and salt and pepper in a small bowl and rub it all over the pork. Place the pork on a large plate, cover with plastic wrap, and refrigerate for a few hours.
• Place a medium heavy pan that will hold the roast somewhat snugly over medium heat and add the butter and oil. When the butter begins to foam, add the pork and cook, turning occasionally, until lightly golden on all sides, 10 to 12 minutes. (Keep your eyes on the butter so it doesn't burn and reduce the heat a bit if needed.)
• Add 1 cup of the milk and stir to loosen the browned bits attached to the bottom of the pan. As soon as the milk comes to a boil, reduce the heat to low, partially cover the pan, and simmer until almost all the milk has evaporated, about 15 minutes. Add 1 more cup milk and continue cooking, basting and turning the meat a few times, until most of the milk has evaporated. Cook the pork in this manner, adding the milk 1/2 to 1 cup at a time, until it reads 160 degrees F on an instant-read thermometer, about 2 hours. (The pork can be cooked up to this point 1 hour or so ahead. In that case, cook only until it reaches 155 degrees F, because it will keep on cooking as it sits in the hot pan juices.)
• Remove the lid and raise the heat to high. If no more milk is left in the pan, add 1/2 cup or so more. Cook, stirring and scraping the bottom of the pan to release the browned bits and turning the pork once or twice, until most of the milk has evaporated and the meat has a rich, golden brown color. Transfer the pork to a cutting board and let it rest for about 10 minutes while you finish the sauce.
• Spoon off some of the fat from the pan. Add 1/3 cup water and stir quickly, over medium heat, scraping the bottom of the pan until only the brown glazed clusters of milk particles remain.
• Cut the meat into 1/2-inch thick slices and serve topped with a bit of the pan juices.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
• Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
• Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
• Return pork roast to the pot and cover.
• Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
• Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
• Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
• Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

Steps:

• Pat pork dry and season with salt and pepper. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes total. Carefully add milk and cook pork, covered, at a bare simmer 2 hours. Continue to cook pork, partially covered, at a bare simmer until very tender, about 1 hour. Transfer pork to a cutting board and let stand 5 minutes. Season cooking liquid generously with salt and pepper and boil until slightly thickened, about 2 minutes.
• Thinly slice pork and transfer to a platter. Skim fat from cooking liquid and spoon liquid over pork.

Steps:

• Dissolve 1/4 cup salt and sugar in 8 cups cold water in large container. Submerge roast in brine, cover, and refrigerate for at least 1 1/2 hours or up to 2 hours. Remove roast from brine and pat dry with paper towels.
• Preheat oven to 275 degrees.
• In a dutch oven, turn heat to medium-high, add roast to pot, and brown on all sides, 8 to 10 minutes. Transfer roast to large plate. Add milk, sodium citrate, garlic, sage, and baking soda to pot and bring to simmer, scraping up any browned bits. Simmer for approximately 15 minutes, until the sauce has the consistency of heavy cream.
• 4. Return roast to pot, cover, and transfer to oven. Cook until meat registers 140 degrees, about 30 minutes, flipping roast once halfway through cooking. Transfer roast to carving board, tent with aluminum foil, and let rest for 10 to 15 minutes.
• While the roast rest, add wine and return sauce to simmer over medium-high heat, whisking vigorously to smooth out sauce. Simmer until sauce has consistency of thin gravy, 2 to 3 minutes. Off heat, stir in tablespoons parsley and mustard and season with salt and pepper to taste. Finish with any meat juices that accumulate while the roast rests.
• Slice roast into 1/4-inch-thick slices. Transfer slices to serving platter. Spoon sauce over slices and serve.

Steps:

• Pat meat dry with paper towels. Sprinkle it with salt and pepper to taste.
• In a large, heavy skillet over medium-high heat, melt the butter with the oil. Brown the meat on one side. Turn it over and scatter the vegetables around the meat. Cook until the vegetables are golden.
• Transfer the meat to the slow cooker. Add the milk to the skillet with the vegetables and bring it to a simmer. Pour the contents of the skillet over the meat. Cover and cook on low for 3 to 4 hours, or until an instant-read thermometer inserted in the center of the meat measures 160 degrees.
• If the sauce is too thin pour it into a saucepan and reduce it over medium heat. Remove the twine. Slice the meat and arrange the slices, overlapping, slightly, on a platter. Spoon the sauce down the center and serve hot.

Steps:

• Rub the pork with salt and pepper.
• Heat the oil in a Dutch oven. Brown the pork well in the oil on all sides over medium heat for about five minutes. Add the onions, then stir and brown for five minutes more.
• Drain off all the fat. Add the milk and cover. Bring to a boil and simmer over low heat for one-and-a-half hours. Remove the lid and cook another one-and-a-half hours until the milk is almost evaporated.
• Meanwhile, preheat the oven to 425 degrees.
• Strain the milk gravy into a saucepan, add the cream and bring to a simmer. Save the onions and the milk residue. Place the roast in the oven and cook 10 minutes or until brown.
• Slice the meat and serve it with the gravy spooned over and the onion mixture on the side.

Steps:

• Season pork with 2 teaspoons salt and pepper. In a small heavy pot just wide enough to fit pork loin, heat butter and oil over medium-high heat until butter is melted. Add pork and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a plate. Pour off fat in pot; wipe out pot and let pot cool slightly. Add milk and nutmeg. Return pork to pot.
• Bring milk mixture just to a boil. Reduce heat to medium-low. Cover pot and simmer gently, turning meat every 30 minutes, until meat is tender but not falling apart, about 2 hours. Transfer meat to a cutting board. Let rest for 10 minutes.
• Simmer liquid in pot, uncovered, until reduced by two-thirds and small golden-brown curds form throughout sauce, about 10 minutes. Season to taste with salt and pepper.
• Cut pork into 1/3" slices. Arrange on a serving platter. Spoon sauce over and around pork.

Steps:

• Place pork in a container, and rub all over with chopped sage and chopped garlic. Cover, and refrigerate overnight. The next morning, bring to room temperature. Scrape off and discard sage and garlic; season generously with salt and pepper.
• In a deep, heavy casserole or Dutch oven fitted with a lid, heat olive oil over medium-high heat. Add pork loin, and brown very well on all sides, about 20 minutes. Meanwhile, in a saucepan, combine milk, half-and-half and cream. Bring to a boil, then shut off heat. Using a vegetable peeler, remove peel from lemons in long strips. Set peel aside, and reserve fruit for another use.
• When pork is browned, transfer it to a plate and discard fat that's in casserole. Reduce heat to medium, and add butter to pan. When it is foamy, add garlic cloves. Stir until lightly browned on edges. Add sage leaves, and stir to coat. Put pork back in casserole, and pour in enough of the warm milk mixture to come 1/2 to 2/3 up the sides of pork. Bring to a simmer, add lemon zest and season to taste with salt.
• Partly cover, and simmer until an instant-read thermometer registers 140 degrees (about 15 to 30 minutes; cooking time will vary according to shape of roast and degree of browning). Liquid will form a skin and custard around pork. Shut off heat, and allow to cool. Cover, and refrigerate until shortly before serving.
• To serve, remove pork from milk mixture and carve into 1/8-inch slices. Meanwhile, place casserole over medium heat and reduce liquid to a soupy custard. While the liquid is still a little loose, return sliced pork to casserole and spoon sauce on top. Allow pork to heat through. Serve, spooning some custard, lemon zest and sage on top and sprinkling with coarse salt.