Roast pork loin braised in milk


Total time: 13hr 20m
Preparation Time: 40m

Servings
For 4 people


Author

Stephi (FOOBY Team)


Nutritional Information

Contains 627 Kcal, 53g Protein, 29g Carbohydrates, 32g Fat


Ingredients

  • To marinate
  • 2 garlic clove
  • 1 dl full-cream milk (UHT)
  • 1 bay leaf
  • 0.25 tsp fennel seeds
  • a little pepper
  • 800 g pork loin
  • To brown the meat
  • 1 tsp salt
  • clarified butter for frying
  • Vegetables
  • 1 onions
  • 2 fennel
  • 500 g baby potatoes
  • 2 sprigs sage
  • 1 tsp salt
  • Sauce
  • 2 dl full-cream milk (UHT), approx. 4 tbsp set aside
  • 2 dl crème fraîche
  • 2 tsp cornflour
  • 0.25 tsp salt
  • a little pepper
  • Utensils
  • One wide roasting tin

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Instructions

  • To marinate

    Press the garlic cloves into a wide dish, add the milk, bay leaf, fennel seeds and pepper. Turn the meat several times in the mixture.
  • Cover the meat and marinate in the fridge for approx. 12 hrs.
  • To brown the meat

    Remove the meat from the fridge approx. 1 hr. prior to cooking. Pat the meat dry, season with salt. Heat the clarified butter in a frying pan. Brown the meat on all sides for approx. 8 mins., transfer to the roasting tin.
  • Vegetables

    Slice the onion, fennel and potatoes, remove the sage leaves.
  • Stir fry all the ingredients in the same pan for approx. 5 mins., season with salt and place around the meat. Wipe the cooking fat from the pan.
  • Sauce

    Pour the milk into the pan, loosen any bits that have stuck to the bottom, add the crème fraîche, stir and bring to the boil. Mix the cornflour with the reserved milk, add to the pan and simmer for approx. 1 min.
  • Add the sauce to the meat in the roasting tin.
  • To roast in the oven

    Approx. 40 mins. in the centre of an oven preheated to approx. 180°C. The core temperature should be approx. 60°C. Carve the meat and serve with the vegetables and sauce.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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