Photo: Milk Pork

TOTAL TIME: 2 hr 20 min
Prep: 5 min
Inactive Prep: --
Cook: 2 hr 15 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 boned pork roast, about 3 pounds/1.5 kilograms
  • 4 to 6 cloves garlic, peeled and cut into slivers
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 onion, cut in half
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Directions

Make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go. (If you can do this several hours or the night before cooking, all the better.) Rub the meat all over with salt and pepper. Heat the oven to 325 degrees F/160 degrees C.

Melt the butter in a deep, lidded casserole (cocotte) and brown the meat well on all sides. Add the onion, carrot and herbs to the pot. Pour over the milk, and bring to a simmer on the stovetop. Cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once.

Remove the meat from the pot and wrap in foil to keep warm. Remove the herbs, carrot and onion and discard. The cooking juices will be curdled, but this is how they're meant to be. Boil them down to about 1 cup/250 ml and puree with an immersion blender. Taste and adjust the seasonings.

Carve the meat and arrange in a serving dish. Pour over the sauce, sprinkle with the chives and/or parsley. Serve.

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5

Newest Ratings and Reviews

Read all 7 reviews

  • on May 23, 2013

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    This recipe sounds bizarre, but I recommend that everyone try it. It is, by far, one of my favorite pork roast recipes, and it couldn't be any easier. The meat is wonderfully tender, and the gravy, THE GRAVY, is nothing short of heavenly! Creamy, rich, deeply flavorful. It's recipes like this that further my love of french cooking, particularly la cuisine grande-mere. I absolutely adore this recipe, and it has become a standard in the recipe file for Sunday supper. Just love it!

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  • on May 21, 2013

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    Very easy, delicious recipe! My kids think the sauce tastes like cheese! I have made this recipe so many times now that I really need to find something new to do with pork loin. Unfortunately no other recipe sounds as good as this one tastes!

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  • on October 17, 2012

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    Nice and tender... I cooked it a little longer while pulling together the rest of my meal. Loved the gravy... it had such a nice flavor and texture. It was curdled as the recipe indicated, but came together and reduced down to a nice, smooth gravy... perfect for mashed potatoes. I served w/ sauteed brussel sprouts and my family loved it.

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