Feast like a king at home courtesy of Food Artisan Immersion Program Manager Bruce Evans.
MILK BRAISED PORK LOIN
(Makes 30 Servings)
3 Ounces Butter
3 Fluid Ounces Canola Oil
9 Pounds Boneless Pork Loin, Cut Into 3-Pound Pieces
1 Cup Sage Leaves, Thinly Sliced
2 Each Lemons, Zest Only
3 Cups Heavy Cream
1½ Cups Milk
Kosher Salt and Cracked Black Pepper
4½ Pounds Leek, Sautéed
1) Combine butter and oil over medium high heat and season pork loin on all sides with salt. When butter foam has subsided, add pork loin and brown on all sides, about 3 minutes per side. Remove the pan from heat and remove pork from the pan.
2) Place pan back on heat and add remaining butter and sage leaves; cook for about 4 minutes, or until sage is fragrant. Add lemon zest and return pork loin to pot.
3) Pour milk and cream over pork and bring to a simmer; once pork has simmered, turn heat down to and cover loosely with lid.
4) Simmer partially covered over low heat for 4 hours, turning roast every 30 minutes. At the end of 4 hours remove lid; the remaining sauce should be thick, and beginning to look curdled. Cook an additional 30 minutes, uncovered, keeping a close eye on the sauce; it will begin to take on a beige color. Once sauce has thickened, remove roast and let sit for 10 minutes. Season the sauce to taste with salt and pepper, and serve with sautéed leeks.
This gourmet entrée is also currently available as private group menu item in the Riverview Terrace Café. For this season’s hours of operation and additional info, visit: taliesinpreservation.org/dining