Rôti de Porc au Lait (Pork Roast in Milk)
A pork roast cooked in milk is more tender and moist. And if you’re using a frozen pork roast, milk is a great way to thaw it while keeping the flavor. If this is the case, thaw in the milk then take the roast out, dry it, and use the milk later in the recipe.
Hands-on: 10 minutesTotal: 1 hour 10 minutes
- 1 Tbsp. butter
- 1 Tbsp. vegetable oil
- 2 medium onions, peeled and minced
- 1 pork roast (3 lbs.)
- 1 garlic clove, peeled
- 10 fresh sage leaves
- 4 cups whole milk
- 1 tsp. salt
- 1 tsp. ground black pepper
- Take a medium French oven or any cast-iron pot in which the pork roast would fit, and put it on the burner over medium-high heat. Melt the butter in it. Add the oil, combine, and brown the diced onions and cook them slowly, stirring often with a wooden spoon, for 3 minutes. Then add the pork roast. Brown it on each side, about 1–2 minutes total. Add the garlic.
- Wash the sage leaves, and add them to the pot. Pour the milk all over the pork roast, then add the salt and the pepper. Heat for 2–3 minutes until the milk starts to bubble, then reduce the heat at once to low.
- Put the cover on, and simmer for 1 hour.
- Take the pork roast out, cut it in thin slices before serving.