Include in Print View:

Roast pork with milk

Prep Time 20 min + rest
Cook Time 60 min mins
Total Time 1 hour 20 minutes
Racing: ,
Difficulty: intermediate
Servings: 4
Description

This roast pork, inspired by a method already used in Roman times, is exceptionally tender. The meat is marinated for a long time in milk flavoured with herbs, shallots and garlic, making it juicy and delicately seasoned. A generous and convivial dish, ideal for a dinner with friends or family, accompanied by vegetables, potato dumplings, gnocchi or rice.

Ingredients
  • 800 g roast pork (without skin or with very thin skin)
  • 1 cc of salt
  • 1 cc white pepper
  • ½ cc nutmeg
  • ½ cc paprika
  • 375 ml of milk
  • ½ bouquet parsley
  • ½ bouquet chives
  • 1 branch rosemary
  • 4 shallots
  • 3 pods garlic
  • 2 cs of butter
  • 1 cs oil
  • 200 g fresh cream
  • 1 cc lemon juice
  • ¼ cc cayenne pepper
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation (traditional method)
    1. Season the meat with salt, white pepper, nutmeg and paprika. Place in a dish and cover with milk.
    2. Add the chopped herbs, minced shallots and chopped garlic cloves. Cover and leave to marinate for 24 hours in the refrigerator.
    3. The next day, preheat the oven to 180°C.
    4. Drain and pat the meat dry. Sear it in a large frying pan with the butter and oil until it is golden brown.
    5. Add the marinade and transfer everything to an ovenproof dish. Cook for about 1 hour.
    6. Turn off the oven and leave the meat to rest inside for a few minutes.
    7. Meanwhile, blend the cooking juices with the crème fraîche, lemon juice and cayenne pepper to make a smooth sauce.
    8. Cut the roast into slices and serve topped with sauce, accompanied by a gratin dauphinois or seasonal vegetables, for example.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/roti-de-porc-au-lait/