Simmering smaller, tender cuts of meat in milk and herbs is a less acidic way to slow roast without drying out the meat, while adding tons of flavour to a built-in gravy. Albeit a little different looking with small milk curds, the flavour can’t be beat.
Milk Braised Pork Roast
Various recipes we have come across lately have opted to cook a delicate pork roast in whole milk. So! Why not try it?
Some describe the gravy as Ugly-iscious……….but don’t be put off by that.
Serve with Rosemary Garlic Roasted Potatoes or Elsie’s Potatoes if you want mashed.
We all loved it!
Ingredients
- 2.5 lb (1.1 kg) boneless pork roast 0 CHO
- 2 TBSP oil 0 CHO
- ½ tsp salt 0 CHO
- ½ tsp. pepper 0 CHO
- ¼ cup (40 gr) shallot, chopped 8 CHO
- 1 tsp. dried sage 0 CHO
- 2 bay leaves 0 CHO
- 3 cups whole milk 36 CHO
TOTAL CHO 44 CHO
- TOTAL WEIGHT 360 GRAMS
- 44 CHO DIVIDED BY 360 GRAMS = .12 CHO/GRAM
- 1 TBSP = 15 GRAMS (.12 CHO x 15 GR) 1.8 CHO/TBSP
- ¼ CUP = 4 TBSP (1.8 CHO x 4) 7.2 CHO/1/4 CUP
- ¼ cup = 60 GRAMS
Instructions
- This actually doesn’t take as long to cook as you’d think.
- Pre heat oven to 300.
- If the roast has a string netting on it, remove prior to searing.
- Heat oil in a Dutch Oven, season with the salt and pepper then sear pork roast on all sides.
- During the last 2 – 3 minutes of searing, add the shallots and let them turn golden brown, along with the roast.
- Remove Dutch Oven from the burner and let cool a few minutes before adding the milk, sage and Bay Leaves.
- Cover with the lid and cook in the oven for about 1 hour. Test the meat with a thermometer and remove from the oven at an internal temperature of 160.
- Wrap the roast in aluminum foil and place the Dutch Oven back on the burner. Heat the milk to a gentle rolling simmer, medium heat, and simmer until gravy has been reduced to 1.5 cups (half of the milk you started with). This should take 20 – 30 minutes while the roast rests.
- Slice meat and serve with some gravy drizzled on top and alongside if you prefer. Test for seasoning.
- Serve with potatoes, rice or pasta and vegetables of choice. The roast with be very tender and very moist.
Recipe Notes
Truly, the best wine with this meal was a French Chablis. Several light red wines did not work.
We’ve paired:
- Nathalie & Gilles Fevre Domaine 2022 Chablis
