Artist Of Milk Pork: recipe for preparing the pork loin in the oven, with a special sauce to enjoy it at its best. Ingredients and procedure, step by step.
There recipe for pork loin with milk it's simple, easy and relatively quick. In short, a good way to diversify or improve your culinary skills, taking a cue from this delicate dish, with a sauce that enhances the flavor of the meat.
But how to prepare pork loin with milk? What are the steps you should follow in order to get the best results?
As always, we have the pleasure of trying to identify ingredients and main steps, allowing you to arrive at a final result that will amaze all those who are lucky enough to taste this delight.
First of all, let's worry about recovering the ingredients for a recipe that, in these lines, we will estimate for 5-6 people:
- 1 kg of pork loin;
- 100 grams of white onions;
- 130 grams of celery;
- 150 grams of carrots;
- 1 clove of garlic;
- 200 grams of whole milk;
- 60 grams of white wine;
- 80 grams of extra virgin olive oil;
- salt and black pepper as required, 1 sprigs of rosemary and 2 bay leaves.
Have you recovered all the ingredients needed to make this excellent dish? Very well! At this point, all we have to do is get our hands a little pleasantly dirty, and prepare theArtist Of Milk Pork.
How to make the pork artist with milk
To do this, take the pork loin and tie it with kitchen twine, tying the sprig of rosemary under the string that we suggested you find among the ingredients of this recipe. Also keep in mind that the pork loin can also be sold directly tied, or you can ask your butcher to do it: don't be afraid to ask, because your meat supplier will take a few seconds and, probably, will get a better result than your.
Once this is done, heat 50 grams of olive oil in a pan for a few minutes, also adding a clove of garlic that you will have stored without depriving it of the peel: what we want to obtain is in fact a nuanced and delicate scent and taste, which you can obtain without remove the garlic from the shirt.
Now, sear the pork loin on all sides for a few minutes, favoring the formation of the crust on the surface. By doing so, also try to adjust salt and pepper, according to taste, and then blend with the white wine that you should have found among the ingredients of this excellent recipe.
Then take celery, carrots and onion, and cut everything into coarse chunks. Put all the pieces of the vegetable on a baking sheet, seasoning with 30 grams of oil (these are the ones that are left over from the previous phase of the recipe).
When the pork loin is ready, place it on the bottom of the pan in which you have placed the vegetables cut into chunks. Add the sauce over the meat, some bay leaves and the milk. Cover everything with aluminum foil and place in an oven preheated to 170 degrees for about thirty minutes. At the end of this cooking time, remove the aluminum foil and then wet the loin again with the cooking juices.
Then move on to the second stage of cooking, which you can carry out placing the pork loin in the milk on the oven, in the same pan but without the aluminum foil, for another 30 minutes, always at 170-180 degrees. After the last 30 minutes, the arista should be ready. To make sure of this, you can take a roasting thermometer and check that the temperature in the center of the meat is 68 degrees.
In any case, when you think that the pork loin in milk is ready, take it out of the oven and place it on a cutting board so that it can cool down.
Pork loin sauce with milk
Before serving, you need to prepare the accompanying sauce, which will give your pork loin an unforgettable flavor. So take all the cooking juices and put it in a mixer (except the garlic): blend by immersion until you get a smooth cream. Then, start slicing the meat and serve along with the accompanying sauce.
If you have a few slices left over, remember not to throw it away! You can keep it in the refrigerator for up to 2 days, as long as it is closed in an airtight container, and is consumed after heating in the oven to 100 degrees. And if you have used all fresh ingredients, you can also freeze the pork loin, to be able to taste it later without depriving yourself of the traditional aromas and flavors of this dish!
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