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Italian-style roast pork in milk
Italian-style roast pork in milk
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Prep Time:
20 minutes
Cook Time:
170 minutes
Total Time:
190 minutes
Italian-style creamy thyme and garlic pork loin roast.
Ingredients:
  • 18.20 gm olive oil
  • 1.1kg Pork Loin 
Roast (see notes)
  • 1 whole garlic bulb, cloves separated, unpeeled
  • 4 thyme sprigs
  • 6 shallots, halved
  • 3 x 2cm-wide strips lemon rind
  • 500ml milk
  • 40.00 ml Cooking Cream
  • 2 Packham pears, cut into wedges
  • Olive oil, extra, to brush
  • Sage leaves, to serve
Instructions:
  • Preheat your oven to 240C. In a frying pan over medium heat, sizzle the oil. Sear the pork on all sides for 5 minutes until beautifully browned. Transfer the pork to a baking pan along with garlic, thyme, shallot, and lemon rind.
  • Pour in just enough milk to cover the pork, ensuring the rind remains exposed. Place the pork in the oven and roast, uncovered, for 30 minutes.
  • Lower oven temperature to 170C. Continue roasting for 2 hours or until meat is tender and the rind is crisp, topping up milk as needed. Transfer to a serving plate, cover loosely with foil, and let it rest for 10 minutes before serving.
  • Strain the milk mixture into a saucepan, then use a sieve to press the garlic into the milk mixture. Discard any solids.
  • Combine the cream with the milk mixture and bring to a boil over high heat. Cook for 10 minutes, stirring occasionally, until the sauce thickens and reduces.
  • Preheat a barbecue grill or chargrill on high heat. Gently coat pear wedges with a touch more oil. Grill for 2 minutes on each side or until lightly charred.
  • Place the pork and pear beautifully on a platter, then generously sprinkle with fragrant sage. Slice it up and serve with the delicious sauce.

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