PORK LOIN COOKED IN MILK WITH LEMON AND SAGE
Ingredients
1kg of 100% pork loin
Seasoned flour
50g butter
100ml white wine
20 leaves of sage
4 cloves of garlic
1 small onion finely sliced.
Zest of 2 lemons cut into strips
Salt and freshly ground black pepper
1 pint of milk
Description
This dish comes from the rich culinary area of Emilia Romangna in the North East of Italy. This region is also home to Proscuito and Parma ham and famous for its pork as well as Balsamic vinegar from Modena.
Method
Trim 85% of the fat from the pork loin. Roll the pork in seasoned flour. Brush off excess flour.
In a heavy bottomed pan, brown the pork on all sides over a medium heat (about 20 minutes). When the pork is brown on all sides, remove from the pan and tip away the fat.
Zest the lemon, pick the sage and finely slice the garlic, finely slice the onion. Melt the butter and fry the onion, sage, garlic and lemon until garlic and onion are pale golden.
Add the white wine to deglaze the pan. Cook until reduced. Return the pork to the pan and add the milk and bring to a simmer on a medium heat. Place a lid on top and put in a medium oven (180 degrees). Cook for about 40 minutes or until tender. Check the seasoning.
The milk will have thickened and curdled, this is the desired effect. Serve with braised spinach or mashed potato.
Categories
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