Pork Loin Roasted in Milk
I like to accompany this pork dish with a jelly such as crab apple, quince or redcurrant; a creamy or grain mustard is also very good. In the photo today it is accompanied with crab apple jelly and preserved crab apples.
5 cloves garlic (finely chopped)
1 tbsp finely chopped thyme leaves
2.25kg pork shortloin
1 tbsp flour
1.5l to 2l milk
15ml (1 tbsp) olive oil
10g (1 tbsp) unsalted butter
3 fresh bay leaves
dash Tabasco sauce
flaky sea salt and freshly ground black pepper
- Preheat oven to 165°C. Place garlic and thyme into a small bowl and combine. Smear over both sides of pork then sift flour over pork to lightly coat.
- Place milk into a saucepan set over a medium heat and bring to just below the boil.
- Place oil and butter into a frypan set over a medium heat and melt butter. When foam has subsided place pork in frypan and sear on all sides.
- Place browned pork into a deep roasting tray (or casserole) and pour heated milk over pork to almost cover pork. Add bay leaves and Tabasco.
- Cover roasting tray with aluminium foil leaving one corner ever so slightly open.
- Place into preheated oven and cook for 30 minutes.
- Increase heat to 180°C. Remove aluminium foil from pork and continue to cook for another 30-40 minutes or till pork juices run clear when you insert a metal skewer into pork.
- Remove pork from cooking liquid and place on a tray. Reserve cooking liquid which will appear curdled. Cover tray with a tea towel and rest pork away from heat for 10 minutes.
- Pour cooking liquid through a fine sieve and into a food processor fitted with a metal blade. Process cooking liquid to remove curdle.
- To reheat cooking liquid place into a small pot and place over a medium heat. Alternatively reheat in microwave. Add salt and pepper to suit your taste.
- Slice pork and arrange on a platter or guest plates. Drizzle cooking liquid over pork or place in a jug for guests to help themselves to.