Braised Pork Loin

Braising doesn’t always take time.  With a little practice this elegant meal can go from prep to table in about an hour.

rustic & charming

 

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

Rub

  • 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.

cut 1/2 to 1/4 inch thickness

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.

This works with rub or stuffing

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.

 

pull string around and under the meat, then hook and repeat

just like wrapping a package

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.

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1 Comment

Filed under Main Courses, Pork, Technique & Dirty Secrets

One response to “Braised Pork Loin

  1. Pingback: Stuffed Flank Steak |

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