I bought a 3 litre bottle of milk for a shoot and it didn’t get used so I brought it home. Things is, what the hell does one do with so much milk? We are only two people! I froze it, rather than letting it go off with the intent to poach or roast something in it.
So roast I did! This pork was sweet and moist, I probably could have cooked it a tad longer but noone would have picked up on that but me. Went very well with braised pea, leek and rocket and a some buttery mashed potato. It’s not a big brash flavour, the sauce is deliciously moorish. The leftover pork sliced thinly was a great addition to a chinese soup I made for lunch the following day.
All in all, it was super easy, tasty and very pleasing to look at. Actually it looks way more impressive than the effort required. Score!
900g boned Loin of Pork
1.1 Litres of Milk
Juice of one lemon
1 Onion, finely chopped
2 Garlic Cloves, chopped
3 tbsp Butter
Salt and White Pepper
- Mix together the milk and lemon juice then place the pork in a deep casserole pour over the milk mixture.
- Cover with a lid and leave overnight in the fridge.
- Preheat the oven to 180C.
- Lift the pork out of the milk mixture (reserving the milk), pat it dry with paper towels and season with salt and pepper.
- Heat the butter in a large frying pan, add the pork and pan fry until lightly browned all over.
- Transfer the pork back into the casserole dish containing the reserved milk mixture.
- Add the onion and garlic to the frying pan and sauté until softened.
- Add the contents of the frying pan to the pork dish, scraping up any pan drippings.
- Bake uncovered, for 2 hours or until the pork is tender.
- Transfer the pork to a serving platter and keep warm.
- Skim any fat from the sauce and transfer to a saucepan.
- Bring to the boil then continue to boil until it has reduced to approx 1 1/2 cups, stirring from time to time.
- Adjust the seasoning and serve separately with the pork.
- Delicious with mashed potatoes and garden vegetables.