|
This classic preparation illustrates the Italian philosophy of cooking: use the best ingredients and the simplest preparation that brings out their inherent flavor. The overnight marinating isn’t strictly necessary, but we find it makes the pork a little more succulent. This recipe serves 4 to 6.
2 lbs. boneless pork loin
1 clove garlic cut in thin slivers
2 cups dry white wine or dry Italian Vermouth
2 tbsp. flour
1 tbsp. butter
2 tbsp. vegetable oil
Salt and freshly ground pepper
2 sprigs of fresh rosemary
2 1/2 cups whole milk
Wipe the pork with a damp paper towel, then with a sharp thin knife, make tiny slits in several places on the pork roast and insert a sliver of garlic in each. Place the roast in the 4.5 Qt. Round Oven and pour over the wine. Cover with the lid and place it in the refrigerator. (The enamel coating is non-reactive so it’s ideal for marinating.)
Marinate the roast overnight and turn it in the marinade several times.
About an hour before cooking remove the pan from the refrigerator and let the pork come to cool room temperature. Then remove the pork from the pan and pat the roast dry with paper towels. Discard the marinade and wipe out the pan with another paper towel. Lightly
dust the roast with a little flour.
Place the pan on the range top and, over medium-high heat, melt the butter and the oil. When the pan is hot, put in the meat, fat side down. Brown, turning the meat, until all sides are nicely colored. Pour off most of the fat and season the roast with salt and freshly ground pepper. Add the rosemary and 1 cup of the milk. Bring to a simmer then lower the heat to medium-low. Cover the pot but leave the lid a bit askew.
Cook, turning the meat occasionally, until the milk is reduced and forms a thick brown sauce. This will take about 20 minutes. Add the remaining milk and continue cooking at a gentle but steady simmer, again with the lid slightly askew. Turn the meat every 15 to 20 minutes.
The roast is done when it tests tender when pierced with a two-pronged fork. Total cooking time is 1 1/2 to 2 hours. If the pan is dry add a bit more milk. Remove the roast to a cutting board and cover with foil to keep warm. The milk should have formed a thick brown sauce. If not, raise the heat and cook until the sauce is nut brown.
Tip the pot and skim off most of the fat from the surface. Discard rosemary sprigs. Cut the pork into thin slices and return them to the pan turning the slices to nap them with the sauce. Place the meat on a warm platter or individual plates and serve at once.
|
