Ingredients
1 pork loin roast (between 2-5 lb, you can also use a por
2 tbsp butter
2 tbsp olive oil
1 salt
1 black pepper, freshly ground
1 milk to cover roast, see instructions
2 tbsp water, warm (more as needed)
Directions
Find a saucepan that fits the pork roast closely, but still allows
you to turn the roast in it. Add the butter and oil to the pan. Heat
at medium-high heat. Brown the roast on all sides.
Add salt and pepper to taste. Add enough milk to cover 3/4 of the
meat. Cover the saucepan, but leave the lid ajar. Turn the heat down
to medium and cook for 1 1/2 to 2 1/2 hours, until the sauce has
reduced to thick, nut-brown clusters. If the sauce has not reduced
after 2 1/2 hours, remove the meat, keep it warm, and increase the
heat to high until the sauce thickens.
Remove the roast from the sauce, if you haven't already. Turn the
heat down and skim the fat from the sauce. Add the water, turn the
heat to high, and scrape the bottom of the saucepan (there will be a
crust on the bottom that you'll want to get loose).
Return the meat to the pan, warm it up, and serve it with the sauce.
The cleanup for this recipe takes a while, because the saucepan gets a
crust on the bottom.
NOTES:
* Italian-style pork roast in milk -- I got this recipe from a
friend, who got it from a cookbook in Italy. It is very rich and
flavorful. I have not seen this method of preparation in any other
recipe. Yield: Serves 4-6.
: Difficulty: easy.
: Time: 5 minutes preparation, 2-3 hours cooking.
: Precision: no need to measure.
: Jeff Lichtman
: Relational Technology, Inc., Alameda, California, USA
: {amdahl,sun}!rtech!jeff
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: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Pork Loin Braised In Milk Recipe brought to you by Recipe Ideas
Categories: Beverages; Meat; Pork
The History of Recipes
Recipes as an idea can be traced far back into history, at least as far back into recorded history as ancient Egypt, and maybe even further. In practice though, sadly, these old recipes were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Progressing into Roman times around 25BC a man called Apicius compiled some documents detailing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman chefs used many aromatic flavors, including some that we all recognise for example thyme, mint and dill. Later on, we have a couple of cookery books from the 1300s - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the curry that is served today, but rather accounts of the types of meals eaten by the upper classes of that time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. These new foods and spices caused a surge in manuscripts on cooking, some of which still exist in private cookery archives. By the advent of the twentieth century, recipe books were highly popular due to higher levels of literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Pork Loin Braised In Milk recipe.
