Wednesday, April 8, 2009

Pork Roast Braised in Milk and Herbs


















Subtitled:  Ode to Crock-Pot, or Everything (In the Freezer) Must Go



"Wait!"  You might be saying.  "Don't milk products curdle in Crock-Pots?  Isn't that kind of gross?"  Yes on the first, and no on the second.  The curdling is the point:  as the milk heats up and melds with the flavors of the roast and the herbs, it turns into an incredibly delicious, creamy sauce.  The recipe below called for 2 1/4 pounds of roast.  Mine (from Barnes Farms) was only about 1 1/2, but I made the full amount of sauce anyway, and I'm glad I did, 'cause man, it was good.

Pork Roast Braised in Milk and Herbs
From Not Your Mother's Slow Cooker Cookbook

1/4 cup olive oil
2 1/4 pounds pork tenderloin or roast, trimmed of fat and blotted dry (I left mine on.  I like to live dangerously)
1 tbsp minced fresh oregano
1 tbsp minced fresh tarragon
2 teaspoons minced fresh rosemary (dried is ok for all of these)
1 3/4 tsp salt
8 grinds of black pepper
2 to 2 1/4 cups hot whole milk



















In a large skillet over medium-high heat, warm the oil until very hot.  


















Add the meat and cook until browned on all sides, 4 to 5 minutes total.  You're not cooking it all the way through here; the Crock-Pot will take care of that. You just want to get a nice crust.


















Transfer to the Crock-Pot and sprinkle with the herbs, salt and pepper


















Add the milk; it should come halfway up the sides of the pork.  Cover and cook on low for about 5 1/2 hours.  Peek in every now and then!

















Transfer the pork to a warm platter and let rest for 10 minutes (it is tired from its time in the sauna).  Cut into 1/2-inch-thick-slices (if you can!  Mine was so fork-tender, it just fell off the bone when I tried to cut into it) and spoon over the sauce.

I was so impressed with the quality of this meat.  The color and texture of the muscle made it pretty clear that the pig hadn't spent its life caged up and freaking out.  I'm willing to go out of my way to support that!


Bonus Road Trip Feature:  Drinking Memphis (And Kentucky) In Durham, NC!

Yay road trips!  Last weekend I took a little vacation to the Triangle to visit one of my most favorite people, my friend Jessica, who's in grad school at a certain gothic University up there.  It was super great to see and hang out with her, and to see the town.  She was kind enough to show me her favorite local spots (hints: biscuits, brewed coffee, books, beers) and around the campus.  It really couldn't have been a nicer weekend; got to celebrate her fantastic summer internship, got the travel bug out of my system before exams, got to experience a new place, got to meet new folks. 


















Yes, please



















Slightly befuddled by this























The "drinking Memphis" part; two Boscos growlers hitched a ride, and came in handy for the celebratin'























Picnic in the gardens, tasty, tasty Ale-8

















How many cameras do you see?

2 comments:

  1. So glad you could make it to Durham, friend!! I have to admit though, your pork roast recipe totally stole the thunder on this post-- looks amazing. Hope you enjoy your Easter in the country village:)

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  2. Thank you again for having me!! I miss you already. Somehow, the close of a semester isn't right without you, a patio, and a sweating pint of beer. But soon, soon we shall be reunited.

    PS I remembered I forgot to give you the new Lucinda, so I'll either send her to you or give it to you when you get back.

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