Braising doesn’t always take time. With a little practice this elegant meal can go from prep to table in about an hour.
This recipe calls for butterflying the meat in preparation for seasoning, a technique that adds flavor and saves on marinade time.
Braised Pork Loin (serves 4)
- 1 ½ lb pork loin, butterflied, with fat trimmed
- 6 oz mushrooms, sliced
- 1 shallot, sliced
- 1 ½ cups whole milk
- 1 tbsp olive oil
- 2 tbsp chicken stock
- Juice from 1 lemon
- Salt & pepper to taste
- Zest of 1 lemon
- 3 cloves garlic, sliced
- 1 tsp rosemary
- 1 tbsp dijon style mustard
Mix rub and let it sit while cutting the meat.
Butterflying any type of meat is a technique that can be quickly mastered. Just remember to keep the roast uniform if trimming fat, and to cut between ½ and ¼ inch thick. Check out this youtube video for a demonstration.
Trussing is pretty easy after a little practice. The important thing to remember’s that you don’t want to strangle the meat (it’ll need to expand during cooking). Check out this youtube video for a demonstration.
Preheat oven to 350°F. Heat oil at medium in a deep skillet or dutch oven. Season the outside of the pork with salt and pepper and brown the loin, turning 4 times to get complete coverage. This should take about 20 minutes.
Add the milk, mushrooms and shallot. You can also add more pepper if you like things spicier. Bring to a simmer, cover and then move to the oven for 30 minutes (enough time for a meat thermometer to register 155°F). Turn the loin after 15 minutes.
Move the pork to a cutting surface. Bring cooking liquid to a boil, add chicken stock land lemon juice, stirring continuously to break up the curdled milk. You can also add a tsp or two of dijon mustard. Reduce liquid to a gravy and place in a serving bowl.
Cut the twine from the loin and serve.
Pairings: Like any good comfort food this should be served with mashed potatoes and a green salad. If time permits & you have the energy to steam some vegetables, try carrots or green beans. A fruity white (late season or a riesling) will go well.