I saw this dish on a Jamie Oliver show several years ago, and when my friend from England who I have been cooking with since we were about 12, decided to cook an Italian meal we decided to try this.
We were having 14 friends over for dinner so we had to cook 2 pork loins and this served 14 with meat left over for a couple of care packages and dinner on Monday night.
2 pork loins
2 tablespoons of olive oil
A large handful of fresh sage
4 cloves of garlic sliced
4 cups of milk
grated rind from 2 lemons
juice of 2 lemons.
Brown the pork loins in olive oil on all sides.
Place the browned pork onto a bed of fresh sage and garlic
Heat the milk up in a pot until it is just hot but not boiling, then pour over the browned pork.
Then grate on the lemon rind and squeeze over the lemon juice.
Place uncovered in a deep roasting tin and place in a 400 oven for 20 minutes and then turn the oven down to 300 for 1 to 11/2 hours until the pork is cooked through. Obvoisly the lemon is going to curdle the milk and it does look a little strange while it is cooking. But baste regularly and have faith.
While the pork is resting pour off the milk and strain the lumps out and you will be left with a an almost clear liquid. simmer to concentrate the flavours and then pour over the sliced pork.
This pork was wonderfully tender and flavourful I would certainly make it again. This was the centerpiece of a wonderful Italian meal.
We were having 14 friends over for dinner so we had to cook 2 pork loins and this served 14 with meat left over for a couple of care packages and dinner on Monday night.
2 pork loins
2 tablespoons of olive oil
A large handful of fresh sage
4 cloves of garlic sliced
4 cups of milk
grated rind from 2 lemons
juice of 2 lemons.
Brown the pork loins in olive oil on all sides.
Place the browned pork onto a bed of fresh sage and garlic
Heat the milk up in a pot until it is just hot but not boiling, then pour over the browned pork.
Then grate on the lemon rind and squeeze over the lemon juice.
Place uncovered in a deep roasting tin and place in a 400 oven for 20 minutes and then turn the oven down to 300 for 1 to 11/2 hours until the pork is cooked through. Obvoisly the lemon is going to curdle the milk and it does look a little strange while it is cooking. But baste regularly and have faith.
While the pork is resting pour off the milk and strain the lumps out and you will be left with a an almost clear liquid. simmer to concentrate the flavours and then pour over the sliced pork.
This pork was wonderfully tender and flavourful I would certainly make it again. This was the centerpiece of a wonderful Italian meal.
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