Milk Braised Pork Roast
Simmering smaller, tender cuts of meat in milk and herbs is a less acidic way to slow roast without drying out the meat, while adding tons of flavour to a built-in gravy. Albeit a little different looking with small milk curds, the flavour can’t be beat.
Milk Braised Pork Roast
Various recipes we have come across lately have opted to cook a delicate pork roast in whole milk. So! Why not try it? Some describe the gravy as Ugly-iscious……….but don’t be put off by that.Serve with Rosemary Garlic Roasted Potatoes or Elsie’s Potatoes if you want mashed.We all loved it.
Ingredients
- 2.5 lb (1.1 kg) boneless pork roast
- 2 TBSP oil
- ½ tsp salt
- ½ tsp. pepper
- ¼ cup (40 gr) shallot, chopped
- 1 tsp. dried sage
- 2 bay leaves
- 3 cups whole milk
Instructions
- This actually doesn’t take as long to cook as you’d think.
- Pre heat oven to 300.
- If the roast has a string netting on it, remove prior to searing.
- Heat oil in a Dutch Oven, season with the salt and pepper then sear pork roast on all sides.
- During the last 2 – 3 minutes of searing, add the shallots and let them turn golden brown, along with the roast.
- Remove Dutch Oven from the burner and let cool a few minutes before adding the milk, sage and Bay Leaves.
- Cover with the lid and cook in the oven for about 1 hour. Test the meat with a thermometer and remove from the oven at an internal temperature of 160.
- Wrap the roast in aluminum foil and place the Dutch Oven back on the burner. Heat the milk to a gentle rolling simmer, medium heat, and simmer until gravy has been reduced to 1.5 cups (half of the milk you started with). This should take 20 – 30 minutes while the roast rests.
- Slice meat and serve with some gravy drizzled on top and alongside if you prefer. Test for seasoning.
- Serve with potatoes, rice or pasta and vegetables of choice. The roast with be very tender and very moist.
Notes
We thought a Chablis was perfect!
We’ve paired:
- Domaine Fevre Chablis