Italian Pork Braised in Milk

By lorik

Use whole milk for this recipe, low fat milk does not provide enough flavor.

Ingredients

• 1/4 cup olive oil
• 2 Tbsp chopped fresh sage
• 2 cloves garlic
• 1 tsp Kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• Zest of 1 lemon
• 1 boneless pork loin roast, trimmed (2 1/2 to 3 lb)
• 2 Tbsp unsalted butter
• 1/2 cup dry white wine
• 2 cups whole milk
• 1 Tbsp corn starch
• 1 Tbsp cold water
• Salt and black pepper to taste

Details

Servings 6
Adapted from cuisineathome.com

Preparation

Step 1

Puree oil, sage, garlic, salt, pepper, pepper flakes, and zest in a food processor; coat roast with mixture.

Sear roast in butter in a saute pan over medium heat until browned on all sides, about 5 minutes. Deglaze pan with wine; cook until liquid is reduced by half.

Pour milk into a 4 to 6 quart slow cooker; add roast and deglazing liquid. Cover; cook until roast is fork tender, on high heat setting for 4-5 hours or on low heat setting for 6-7 hours. Remove roast; keep warm.

Puree sauce until smooth; transfer to a saucepan. Bring sauce to a boil. Dissolve cornstarch in water; add to sauce. Boil 30 seconds; season with salt and pepper.

Slice pork; serve with sauce. Garnish with sage sprigs, if desired.

Per serving, 384 calories, 19g total fat, 131mg cholesterol, 303mg sodium, 4g carbs, 0g fiber, 43g protein.