Roti De Porc Au Lait Pork Loin With Whole Milk Recipes

Steps:

• Tie parsley, thyme, and bay leaf together to make a bouquet garni.
• Season the pork with salt and pepper.
• Heat the oil in a Dutch oven over medium-high heat, and add the butter. Brown the roast on all sides (6 to 7 minutes total).
• Remove roast from pan and set aside. Add onion, carrot, leak, and garlic to pan and stir over high heat until soft (10 minutes or so).
• Add the flour stirring constantly and cook for 2 minutes, then slowly add the milk and bouquet garni and bring to a boil.
• Let simmer for 5 minutes then add the roast. Cover and cook over low heat for 1 hour making sure to rotate the pork every 15-20 minutes to prevent scorching. Remove the pork and let rest for 10-15 minutes.
• While the pork is resting, remove the bouquet garni, and strain the cooking liquid into a small pot and bring to a boil. Using a hand blender or food processor, puree the sauce until foamy, and adjust seasoning to taste with salt & pepper.
• Carve the roast and spoon sauce over and around.

Steps:

• Season pork with 2 teaspoons salt and pepper. In a small heavy pot just wide enough to fit pork loin, heat butter and oil over medium-high heat until butter is melted. Add pork and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a plate. Pour off fat in pot; wipe out pot and let pot cool slightly. Add milk and nutmeg. Return pork to pot.
• Bring milk mixture just to a boil. Reduce heat to medium-low. Cover pot and simmer gently, turning meat every 30 minutes, until meat is tender but not falling apart, about 2 hours. Transfer meat to a cutting board. Let rest for 10 minutes.
• Simmer liquid in pot, uncovered, until reduced by two-thirds and small golden-brown curds form throughout sauce, about 10 minutes. Season to taste with salt and pepper.
• Cut pork into 1/3" slices. Arrange on a serving platter. Spoon sauce over and around pork.

Steps:

• Begin by making vertical slits with a pointy knife in the roast. Insert a piece of garlic in each of the holes.
• Melt the butter with the olive oil in a heavy skillet on medium high heat. Sprinkle the roast with salt and pepper then brown it on all sides in the hot butter.
• When it's browned all over, remove from the heat and slather the mustard on all sides of the roast.
• Place about 1/2 of the cut potatoes and carrots in the bottom of the crockpot, then put the roast on top of this.
• Return the skillet to the heat and add the onions. Brown the onions for five minutes, stirring occasionally. Place the browned onions on top of the roast and add the rest of the carrots and potatoes as well.
• Return the skillet to the heat one last time and add about 1/2 cup of the beef bouillon. Use a wooden spatula to scrape the bits off the bottom of the pan and into the bouillon. When most of the bits are unstuck, pour this along with the rest of the bouillon on top of the roast.
• Cook the pork roast for 6 hours on low heat. If you are home, you can give things a stir every once in a while.
• To serve, remove the roast form the crock pot and cut iit n thick slices. Serve in a deep plate with the potatoes and carrots and topped with a ladle of the sauce. Don't forget the French bread!
• Notes: This slow cooker pork roast recipe couldn't be simpler and you can change it around as you wish. You could for example, include green beans along with the other vegetables or use different herbs. A splash of wine would be a fine addition as well. A good tip from duonyte, if you twist the knife blade slightly as it is piercing the meat and slide the garlic sliver down the blade and into the meat. The garlic permeated the meat. I thank her for this.
• Don't worry about the mustard flavor being too strong. Mustard loses its bite when it is cooked, so all you get here is great flavor.
• Slow cooking in a juicy sauce is perfect for pork roasts, which otherwise have a tendency to be a bit dry. You'll want to serve this slow cooker pork roast recipe with a good loaf of French bread because there is lots of great sauce to sop up. A deep plate, called a soup plate, is ideal for serving juicy dishes like this.