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Receta Arista Al Latte (Pork Loin With Milk Sauce)

by Global Cookbook

Ingredientes

3 x to 3.5 Pounds Boneless Pork Loin 5 clv garlic, peeled and minced 2 sprg Fresh Rosemary, leaves picked and minced

3 Tbsp. Extra virgin olive oil 3 c. Whole Lowfat milk 3 c. Vermouth Salt And Cracked Black Pepper

Direcciones

1. Butterfly the roast by cutting it almost in half horizontally to about 1/2" of one edge. Fold open as you would a book. Spread garlic and rosemary over the entire cut surface of the roast. Starting with one edge, tightly roll the roast, then tie with string. If you do not know how to tie a roast, there's a very nice video tutorial at
2. In a heavy pot, heat the extra virgin olive oil, and brown the roast well on all sides. Add in the lowfat milk and vermouth, and bring to a boil. Turn the heat down to low, and simmer uncovered till the pork is cooked, and has reached an internal temperature of 160 degrees F., about two hrs. Turn the roast over every 15 or possibly 20 min. As the meat is cooking, stir the lowfat milk mix every so often to prevent burning, and add in some of the wine as needed if the liquid dries up too much. When the meat is done, the remaining lowfat milk mix should be thick, slightly curdled looking and golden. Season with salt and pepper, cover the roast with aluminum foil, and let it rest 15 min. Serve the roast cut into slices, spooning some of the sauce over top.
3. Note: If you prefer to oven roast, just cook the roast in a preheated 400 degree F. oven and cook for 15 min. Reduce the heat to 325 degrees F., and cook about an hour and 45 min more or possibly till a meat thermometer registers 160 degrees F. internal temperature. Baste the meat with the lowfat milk mix every 15 to 20 min while it is roasting in the oven.

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