Milk Pork

"This version of the French classic is by Sara Moulton, a Canadian chef who specializes in French cuisine."
 
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Ready In:
2hrs 15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go.
  • Rub the meat all over with salt and pepper.
  • Heat the oven to 325 degrees F.
  • Melt the butter in a deep, lidded casserole and brown the meat well on all sides.
  • Add the onion, carrot and herbs to the pot.
  • Pour over the milk and bring to a simmer on the stove top.
  • Cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once.
  • Remove the meat from the pot and wrap in foil to keep warm.
  • Remove the herbs, carrot and onion and discard.
  • Boil down the cooking juices to about 1 cup and puree with an immersion blender.
  • Taste and adjust the seasonings.
  • Carve the meat and arrange on a serving dish.
  • Pour over the sauce, sprinkle with the chives, and serve.

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RECIPE SUBMITTED BY

<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
 
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