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pork loin salt freshly ground black pepper fresh nutmeg olive oil butter milk brown sugar bay leaves thyme lemon
Viewed: 18 - Published at: 2 years agoIngredients
- 1 4- to 4 1/2 pound boned pork loin
- Sea salt
- Freshly ground black pepper
- Fresh nutmeg
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 to 6 cups whole milk, hot
- 2 teaspoons brown sugar
- 3 bay leaves (fresh, if possible)
- 3 sprigs thyme
- Thinly pared zest of 1 lemon
Method
- Season the pork with salt, pepper and a little grated nutmeg.
- Heat the olive oil in a frying pan and gently brown the pork, turning it occasionally so it is lightly colored all over.
- Remove from the heat.
- In a casserole or saucepan just large enough to fit the pork, melt the butter over medium heat.
- Add a third of the hot milk and the brown sugar and stir until the sugar dissolves.
- Transfer the pork to the casserole, pour in the remaining hot milk until it almost covers the meat and bring it to a simmer.
- Lightly scrunch the bay leaves and thyme and add them, along with the lemon zest and a few gratings of nutmeg.
- Cover with a lid, leaving a slight gap, and cook at a very gentle simmer, so the surface is undisturbed.
- Cook for 1 1/2 to 2 hours, during which time the milk will curdle and form a rice-pudding-like crust.
- Remove the pork from the pan, cut it into thick slices and set a few slices on each of 6 plates.
- Spoon the crusty, milky curds from the pot over the meat.
- Top with the thinner, milky gravy.
