Pork Loin Roast Braised in Sage infused Milk Sauce, wonderful for a Saturday or Sunday Supper. This pan roasting or braising method I learned years ago when I first arrived in Venice. Friends of ours from the Friuli region of Italy always braised their pork roasts in a milk bath. Throughout the years, I have experimented, mixing different herbs and vegetables to the milk, always being respectful of the delicate light sauce. With this recipe, Pork Loin Roast Braised in Sage infused Milk Sauce, I think I have finally found a delicious balance. Let’s Cook!
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Pork Loin Roast Braised in Sage infused Milk Sauce
Pork Loin Roast Braised in Sage infused Milk Sauce a wonderfully delicate flavorful pan roasting method for cooking a pork loin roast
- 2-21/2 lb Pork loin roast Note: Not pork tenderloin
- 3 medium size Yellow sweet onions
- 3 Garlic gloves
- 3/4 cup Brandy or white wine Note: I used Calvados (Apple Brandy)
- 3 cups Milk, whole or 2%
- 2-3 tbls Extra virgin olive oil
- handful Fresh Sage, leaves only
- 1 Bay leaf
- Seasoned Pepper blend
- Sea Salt
In a covered heavy bottomed braising pan, heat the olive oil, generously season the pork loin with the pepper blend add salt if not included in the blend. Brown the loin on all sides until golden, sprinkle a generous amount of chopped sage on top of the roast, remove from pan and set on a dish.
Add the brandy, deglaze the pan, scraping the bottom to release all the brown bits attached to the pan. Add the chopped garlic , peel and chop the onions add to them pan, stir and continue sautéing the onions and garlic with the brandy 2-3 minutes
Add the pork loin back into the braiser along with it's released juices, pour the milk over the pork and onions mixture. Simmer, covered on low heat for at least 1 hour 1 1/2 stirring and making sure the loin does not stick to the bottom of the pan. Toward the end of cooking the mixture will look curdled, this is normal and the milk sauce will have reduced
Remove the roast, let rest
Remove the bay leaf then carefully pour the cooking liquid, (scrape the bottom of the pan) into a mixing bowl, with an immersion blender, blend the milk sage sauce until it is creamy
Thinly slice the roast, place on a serving platter and pour the sauce on top of the roast. Serve immediately