Pork Loin Alla Focettina
"I found this in one of my cooking magazines and I am putting here for safe-keeping. The photo looks so good and it also looks very easy. I might add some fresh mushrooms to the herbs as well. I also think half and half would work instead of the milk. Time does not include inactive time of 30 minutes. Recipe by Debi Mazar."
- Ready In:
- 2hrs
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1⁄4 cup olive oil
- 5 garlic cloves, peeled
- handful fresh rosemary, chopped
- handful fresh sage leaf, chopped
- one 2 1/2-pound pork loin (some fat always helps the sauce)
- 1 cup dry white wine
- kosher salt & freshly ground black pepper
- 1⁄2 cup whole milk
directions
- Heat a large Dutch oven over medium-high heat.
- Add the olive oil and saute the garlic, rosemary and sage for a couple of minutes.
- Add the pork loin to the pan, gently sliding it on top of the herbs to prevent the hot oil from jumping onto your skin.
- Saute the pork for about 5 minutes on each side, then remove it from the pan and set aside on a plate.
- Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan; cook until the smell of the alcohol has disappeared, 1 to 2 minutes.
- Lower the flame to a very low-medium heat.
- Return the pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1 1/2 hours, flipping the pork and scraping the bottom of the pan every 15 to 20 minutes.
- Keep an eye on the sauce, making sure it does not reduce too much; add some warm water if necessary, always in very small increments.
- When the pork is ready, remove the pan from the heat and let cool for about 30 minutes.
- Remove the pork to a cutting board and tent with foil.
- When the sauce is cooled, add the milk and put the pan back on the stove.
- Heat gently over medium-low heat, stirring the sauce constantly. This will prevent any curd from forming and will produce a wonderful and soft creamy sauce.
- Slice the pork and cover with the gravy.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
