Recipe: Milk-Braised Pork with Lemon-Garlic Cream Sauce (Italian, using pork loin)

MILK-BRAISED PORK

"Braising, with its long stretches of unattended cooking and lush results, gives a lot of reward for a little effort. The procedure can vary but the basics are as follows: Brown the meat (or vegetables) and aromatics such as onions and garlic, remove them and deglaze the pan, return the meat or vegetables with more liquid, and cook, covered, for a long time at low heat."

2 1/2 pounds boneless pork loin (from the blade end), tied*
Salt and pepper
1 tablespoon olive oil
4 cloves garlic, minced
2 bay leaves
2 1/2 teaspoons minced fresh rosemary
3 cups whole milk
1 tablespoon grated zest from 1 large lemon
2 tablespoons heavy (whipping) cream (for the sauce)
3 tablespoons minced parsley, for garnish

Sprinkle the pork liberally with salt and pepper. Set the oven rack in the middle position and heat the oven to 325 degrees F.

In a large Dutch oven set over medium-high heat, heat the oil until it shimmers. Brown the pork roast on all sides, about 12 minutes. Transfer the roast to a large plate and set aside.

Return the pot to the burner, reduce the heat to low, add the garlic, bay leaves, and rosemary, and cook, stirring, until fragrant, about 45 seconds. Add the milk (slowly, so it doesn't boil over), lemon zest, and 1/2 teaspoon salt, increase the heat to high, and, using a wooden spoon, scrape any stuck bits from the bottom of the pot.

Return the pork and its juices to the pot, set the heat to medium-high, and bring the liquid to a simmer.

Cover the pot with the lid ajar, place it in the oven, and braise until the center of the roast reaches 145 degrees F, 30 to 50 minutes.

Transfer the pork to a serving dish, cover with foil to keep warm, and set aside.

TO PREPARE THE SAUCE:
Set the pot over medium-high heat and boil the liquid, stirring occasionally, until it is reduced by half, about 10 minutes. Remove the bay leaves, pour the sauce into a blender (being sure to vent the lid), add the cream, and puree until smooth. Taste the sauce and add more salt and pepper, if necessary.

TO SERVE:
Snip the twine around the pork and discard it. Cut the pork into thin slices, arrange on the serving dish, pour the sauce over meat, sprinkle with parsley, and serve at once.

*A CHEATER'S METHOD FOR TYING MEAT:
"I have never mastered tying meat with a single, long piece of twine. However, the cheater's method I use works beautifully to ensure a roast that slices neatly:

1. On a work surface, place the meat on as many long pieces of kitchen twine as you'll need to tie it at 1 1/2-inch intervals.

2. Tie each piece of twine as if you were tying a shoelace (the knot below the bow), but draw one end through the knot a second time and pull it taut. Tie another knot on top and cut the ends." -- A.R.

Makes 4 servings
Source: Adam Ried in the Boston Globe, October 11, 2009