Recently I made this Pork Roast in milk for a dinner party. I have to admit that I am not a big meat lover but one of my favourite roasts is this one. If I have to eat meat I like it tender and with lots of delicious sauce.
The pork here is marinated in milk, herbs, garlic and shallots for 24 hours. The combination of milk and meat makes the roast very tender.
The ancient romans already described this in a very ancient cookbook “De re coquinaria” (approximately 30 A.D.).
I love to serve this roast with vegetables and potato dumplings, but Gnocchi, Pasta or rice do just as well and are less difficult to procure.
Recipe Pork Roast in milk
- 800 g pork roast with little to no skin
- 1 tsp salt
- 1 tsp white pepper
- 1/2 tsp nutmeg
- 1/2 tsp paprika
- 375 ml milk
- 1/2 bunch of parsley
- 1/2 bunch of chives
- 1 branch of fresh rosemary
- 4 shallots
- 3 garlic cloves
- 2 tbsp of butter
- 1 tbsp oil
- 200 g crème fraîche
- 1 tsp lemon juice
- 1/4 tsp cayenne pepper
Rub the meat with salt, pepper, nutmeg and paprika and pour the milk over. Cut the herbs, the shallots and the garlic into pieces and add to the milk. Cover the meat and let marinate for 24 h in the fridge.
Preheat the oven to 180 C. Dry the meat and sear the meat in a pan containing the butter and the oil.
Add the marinade and roast the meat for 1 hour in the oven.
Let the meat rest in the switched off oven.
Mix the liquid in the pan with crème fraîche, salt, pepper, lemon juice and cayenne pepper.
Slice the meat and add the sauce
Serve for example with potato gratin,
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