Milk-Braised Pork Loin with Carrot Sauce #SundayFunday

This pork loin roast is braised in milk, resulting in a delicious, tender entree that is perfect when entertaining a small, intimate group of family or friends.  

The Sunday Funday Bloggers are sharing Holiday Dinners for small gatherings today......

Stacy of Food Lust People Love reminded us that not everyone has large gatherings during the holidays,  but that doesn't mean the feast is less important, just smaller.  I personally enjoy having several small dinner parties instead of larger gatherings.  It makes it much easier to relax, visit and enjoy your company.   

Let's see what meals the others are sharing today.......

• Bacon-Wrapped Sirloin Tip Roast from Palatable Pastime
• Confit Turkey Thighs from Food Lust People Love
• Dry Brined Roast Turkey Breast from Amy's Cooking Adventures
• Milk-Braised Pork Loin in Carrot Sauce from A Day in the Life on the Farm
• Nawabi Mutton Biryani with Burani Boondi Raita from Sneha's Recipe
• Roasted Lemon, Herb & Lavender Spatchcocked Chicken from Culinary Cam
• Stuffed Pork Loin Roast from Sid's Sea Palm Cooking
• Stuffed Turkey Breast with Gravy from Karen's Kitchen Stories

The recipe I'm sharing today is perfect for entertaining.  It can be prepared ahead of time, even the day before, and then rewarmed before serving.  It is braised completely on the stove top, freeing up the oven for these Make-Ahead Parmesan Mashed Potatoes that were the perfect accompaniment to this roast.

We enjoyed this dish while in Italy.  It was provided by the Castellani family when they welcomed us to their beautiful home in the hills of Assisi.  You can read about our wonderful experience in my post titled Assisi and a Lovely Family Dinner.

Luciana Castellani was kind enough to share her recipe with us.  The recipe was written in English, Luciana's second language.  A note at the bottom says, "I hope I explained it well enough".   The recipe was easy to follow.  It asked for pork tenderloin, but we were definitely served boneless pork loin.  My carrot sauce turned out much smoother than Luciana's, which I enjoyed.

Entrees, Pork, Carrots, Milk, Braised, Roasts

Entrees, Pork

Italian

Yield: 6 servings

Author: Wendy Klik

Milk-Braised Pork Loin Roast with Carrot Sauce

This pork loin roast is braised in milk, resulting in a delicious, tender entree.

Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

Ingredients

• 2 1/2 - 3 lb. boneless pork loin roast, trimmed
• salt and pepper, to taste
• 1 large red onion, peeled and cut into 8 wedges
• 5-10 fresh sage leaves
• 2 lbs. of carrots, scraped and cut into chunks
• 1 large lemon
• 1 c. white wine
• 3 c. milk
• olive oil

Instructions

1. Pat the pork roast dry and season with salt and pepper. Add olive oil to coat the bottom of a Dutch oven over medium-high heat. Place the roast, fat side down, in the pan and cook for about 5 minutes until seared and browned.
2. While the bottom is browning, squeeze the juice of the lemon over the top of the roast. Flip and sear the top of the roast. Scatter the onion, sage, and carrots around the roast. When the top is browned, flip again so the fat layer is at the bottom.
3. Add the wine and cook, stirring and scraping up any browned bits on the bottom of the pan. Bring the wine to a boil, then reduce the heat to a simmer, cover and cook for 30 minutes.
4. Pour the milk into the Dutch oven, stir the vegetables, and raise the heat to bring the liquid to a boil. Once the liquid comes to a boil, reduce the heat to a simmer, cover and cook for another 30-60 minutes, until the pork reaches an internal temperature of 145*.
5. Remove the roast from the braising liquid to a cutting board. Remove and discard the sage. Use an immersion blender to puree the carrots and onions with the braising liquid.
6. Cut the meat into slices and return to the carrot sauce. At this point, you can either rewarm the sauce and meat to serve immediately or bring to room temperature and refrigerate, rewarming on the stove-top when ready to serve.

Notes

Adapted from a recipe provided by Luciana Castelloni

Nutrition Facts

Calories

451

Fat (grams)

14 g

Sat. Fat (grams)

5 g

Carbs (grams)

25 g

Fiber (grams)

5 g

Net carbs

20 g

Sugar (grams)

15 g

Protein (grams)

48 g

Sodium (milligrams)

279 mg

Cholesterol (grams)

134 mg

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