Preparation - Medium
Prep: 10 - Cook: 1:20
This unusual way of preparing meat is popular in Bologna - and some in Bologna dust it with salt and pepper the day before it is to be cooked. Take the meat out of the refrigerator about a half hour before cooking to bring it up to room temperature.INGREDIENTS:
- 2 TBSP butter
- 2 TBSP cooking oil like canola or safflower (helps prevent the butter from burning)
- 2 lb pork loin, tied up if necessary
- 2 cups milk
- MAKE sure that the meat is at room temperature and securely tied.
- COAT the meat with salt and freshly ground black pepper.
- HEAT the oil and butter on medium to high heat in a heavy-bottomed dutch oven with a cover. Brown the meat on all sides, lowering the heat if the butter starts to turn dark brown.
- SLOWLY add the 2 cups of milk, taking care that it does not boil over. Cook at a low simmer, covered, for about an hour, turning the meat once or twice. After an hour, remove the cover and reduce the sauce until it forms nut-like clots, turning the meat occasionally - about 1/2 hour.
- WHEN the sauce has reduced and formed the clots, move the meat to a cutting board, remove the string, if any, and slice thinly.
- WITH a paper towel or spoon, remove as much fat as you wish.
- TASTE for seasoning: last time I did this it was over-salted at this point and we had to add youghurt and some milk to reduce the salt taste and create the gravy. Make sure the get as much of the flavorsome brown deposits off the bottom of the pan incorporated in the gravy.
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