This is a recipe for pork loin fillet braised in milk and lemon. It doesn't sound like it would be nice from the title, but actually it is! It's based on a traditional Italian recipe from Northern Italy, near to Vienna I believe. The pork loin is quite a lean cut so is not as moist as other bits of pork so I wouldn't normally go for this, but it was on special offer and I am not one to miss out on a special offer. The milk cooking method seems to keep the pork nice and succulent throughout the cooking and the creamy lemony sauce works really well.
- Olive oil
- Lemon rind
- Pork loin fillet (this one was about 500 g, enough for two people)
- Milk - enough to cover
- Bay leaves
- Salt and pepper
Start by softening the onion in some melted butter and oil, with the finely chopped rosemary.
Next, take some lemon rind - I found it was easy to use a vegetable peeler to peel off a strip.Cut it into thin slices. Cut the garlic into thin slivers.
Cut slits into the pork all the way along and insert a sliver of garlic and a slice of lemon rind into each slit. About 4-5 slits on each side.
When the onions are softened, brown the pork all over.
Now pour over the milk - enough to just about cover the pork - and add the bay leaves and salt and pepper. Bring to the boil, then cover and simmer very gently for around 2 hours. The lemon might make the milk curdle a little bit but don't worry about it! Stir occasionally throughout the cooking and turn the pork over a few times.
When the pork is done remove it from the milk and leave in a warm place. Add a tablespoon of flour to the milk and then whisk well, and bring up to a very gentle boil to thicken the sauce up. If you want a smooth sauce (which is what I did) just whizz it for a few seconds in a blender. Don't forget to remove the bay leaves if you do blend the sauce!
Slice the pork into thick slices and serve with the sauce poured over and serve with some green vegetables and potatoes.