Debi and I use this menu when we want to entertain without being strapped to the stove while cooking.
The Pork Loin just needs to get started, then it will cook for a couple of hours, before some touch ups and a few minutes of cooling off.
Serves: 4-6 / Prep Time: 10 mins / Inactive Prep Time: 30 mins (let cooked pork loin rest) / Cook Time: 1 hr 30 mins
- 2 1/2 lbs pork loin
- 1/4 cup extra virgin olive oil
- 5 garlic cloves, unpeeled
- 3 sprigs fresh rosemary
- 12 fresh sage leaves
- 1 cup dry white wine
- 1/2 cup whole milk
- Kosher salt and freshly ground black pepper
Recipe Inspired by our dear friend Marzia Rossetto, and developed over the phone in the course of the past three weeks.
1In a large Dutch oven, heat the olive oil over medium-high heat until hot. Add the garlic, rosemary, and sage and sauté for 4 to 5 minutes, until the herbs start to crisp.
2Add the pork loin to the pan,sliding it on top of the herbs and cook for 5 minutes. Turn it over and cook the other side for 5 minutes.
3Add the wine to the Dutch oven, using a wooden spoon to scrape any browned bits from the bottom. Cook for 1 to 2 minutes, until the scent of alcohol has disappeared.
4Lower the flame to medium-low, season with salt and pepper to taste, and partially cover with a lid. Cook for about 1 hour, turning the meat and scraping the bottom of the pot every 15 to 20 minutes. If the sauce reduces too much, add warm water in small increments, 1/4 cup at a time.
5Remove the pot from the heat and place the pork loin on a cutting board to rest for 30 minutes.
6When the sauce in the Dutch oven has cooled, add the milk and cook, stirring constantly to prevent curds from forming, over medium-low heat for 2 to 3 minutes, until the sauce is lightly creamy, but not thick.
7Thinly slice the pork loin and serve with the sauce poured on top.