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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  • on August 28, 2014

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    Really liked the recipe meat was very tender with a nice sauce. However when I was searing the meat int the butter, the butter kept getting very dark to the point of almost being burnt. As a result I kept changing butter as i kept searing so that I could be sure that the meat turned a nice golden brown without the butter becoming burnt.The temperature I used was med to med high should I have used a lower temperature. Did anyone else have this problem any advice

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  • on March 24, 2014

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    I followed the receipe as written but believe there must be a problem with the cooking time. The receipe states about 2 hours in the oven at 325, after one hour I pulled from the oven to turn the pork loin and check the temperature to found it was already overcooked. Any comments on this??

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  • on March 03, 2014

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    I taped the show and had recipe in hand and kept to the script, this was NOT a keeper. The pork came out okay but the gravy had no flavor. The consistency came together but I had to make a quick brown gravy.

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