Pork in Cream

By Tonya_Speed

NUTRITION per serving: 342 Calories; 19g Fat; 33g Protein; 9g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 123mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat. Points: 8

Ingredients

• 3 tablespoons olive oil, divided
• 3 to 4 pounds pork loin
• Salt and pepper to taste
• 1 cup chopped onion
• 1 large carrot, chopped
• 2 large cloves garlic, pressed
• 3 cups milk, divided
• 3/4 teaspoon rosemary
• 1 1/2 bay leaves

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large skillet heat oil over medium heat and brown pork in 1 1/2 tablespoons.
Don't worry about cooking through-you just want it nicely browned on all sides. Season with salt and pepper to
taste. Remove pork from skillet and place in slow cooker. Add remaining oil to skillet and sauté onion, carrot, and
garlic till onion is translucent. Add about 1/2 cup of milk to the skillet, along with the rosemary, scraping up all of
the browned bits from the bottom of the pan. Pour this mixture over the pork. Add remaining milk and the bay
leaves. Cover and cook on low heat setting for about 6 hours, or until pork is tender. Remove pork and bay leaves from slow cooker to a serving platter; discard bay leaves. Pour cooking liquid from slow cooker into a blender and process until smooth, then transfer to a saucepan and cook over low heat till sauce has reduced. Don't bring it to a boil or you will separate the sauce! Serve sliced pork with sauce.

SERVING SUGGESTION: Mashed russet potatoes, steamed baby carrots and steamed baby Brussels sprouts tossed with butter and a little nutmeg.