Delicious Pork Loin Recipe With Whole Milk
Are you looking for a delicious, hearty meal that’s perfect for a special occasion or just a cozy night in? Then look no further than this sensational recipe for Roti De Porc Au Lait.
But what exactly is it, you might be wondering?
Well, put simply, it’s a succulent pork loin roast that’s been gently cooked in whole milk until it’s meltingly tender and infused with rich, creamy flavor. Accompanied by a medley of aromatic herbs and vegetables – think fresh thyme, parsley, bay leaf, garlic clove, leek, carrot and onion – it’s a dish that will tantalize your taste buds from the very first bite.
As an avid home cook and food enthusiast myself, I can tell you that there are few things as satisfying as preparing and sharing a meal like this with loved ones. Not only is it a feast for the senses, but it’s also one that can truly bring people together around the table.
So if you’re ready to embark on a culinary adventure that will delight and impress everyone who tries it, then read on for my detailed instructions and tips on how to make this sensational Roti De Porc Au Lait recipe.
Why You’ll Love This Recipe
Picture this: it’s a chilly winter night, and the wind is howling outside. You’re craving a hot, comforting meal that will warm you up from the inside out. That’s where this recipe for Roti De Porc Au Lait comes in! This pork loin roast cooked in whole milk is sure to satisfy your cravings and leave you feeling cozy and content.
Not only is this recipe delicious, but it’s also incredibly easy to make. Just a few simple ingredients and some time in the oven, and you’ll have a juicy, flavorful roast that will impress your taste buds. Plus, you can easily customize the recipe with your own favorite herbs or seasonings.
But it’s not just about the taste and ease of preparation. This recipe also has historical significance – originating in France, it has been enjoyed for generations as a classic family meal. And now, with this recipe in hand, you too can explore the rich culinary traditions of French cuisine from the comfort of your own home.
So whether you’re looking for a hearty, comforting meal or want to try your hand at French cooking, this Roti De Porc Au Lait recipe has got you covered. Trust me, once you taste it, you’ll be hooked!
Ingredient List
For the pork loin:
- 3 lbs boneless pork loin roast (rôti de porc)
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to season
For the milk sauce:
- 2 tbsp flour
- 2 cups whole milk (lait)
- 1 bay leaf (feuille de laurier)
- 1 bouquet of fresh thyme (thym frais)
- 1 handful of fresh parsley (persil frais)
- 1 garlic clove (gousse d’ail) finely chopped
- 1 leek (poireau) finely chopped
- 1 carrot (carotte) finely chopped
- 1 onion (oignon) roughly chopped
Note that these are the necessary ingredients for this recipe, but you can find some variations and substitutions in the next section.
The Recipe How-To
Now for the main event, it’s time to put your culinary skills to the test and make this delicious roti de porc au lait. Don’t worry; it’s easier than you think.
Ingredients:
- 3 lbs boneless pork loin roast
- Salt and pepper
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 leek, finely chopped
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
- 2 cups whole milk
- 1 bouquet of fresh thyme and parsley
- 1 bay leaf
Instructions:
- Season the pork loin roast generously with salt and pepper.
- In a Dutch oven, heat the olive oil on high until hot but not smoking.
- Add the pork loin roast and brown it on all sides for about 6-7 minutes in total.
- Remove the roast from the Dutch oven and set aside.
- Reduce heat to medium and add butter to the same Dutch oven.
- Once melted, add the leek, carrot, onion, and garlic cloves. Cook until soft but not browned (about 5 minutes).
- Add two tablespoons of flour and mix well. Cook for about a minute while stirring constantly.
- Gradually pour in two cups of whole milk while stirring constantly to avoid lumps.
- Add the bouquet of fresh thyme and parsley, bay leaf, and season with salt and pepper to taste.
- Return the pork loin roast to the Dutch oven with its juices.
- Cover and let simmer on low heat for about an hour or until the internal temperature reaches 145°F.
- Remove the pork loin roast from the Dutch oven again and let it rest for about ten minutes before slicing into thin pieces.
- Meanwhile, strain the remaining liquid through a fine-mesh sieve into a clean saucepan.
- Heat up the mixture over medium-high heat until bubbling before serving alongside sliced meat.
Tip:
To make sure that your pork stays juicy during cooking, don’t overcook it! The internal temperature should be between 145°F to 160°F when measured with a meat thermometer.
With this recipe how-to guide by your side, you’re sure to impress your guests and have them coming back for second helpings of this tenderly cooked roti de porc au lait.
Bon appétit!
Substitutions and Variations
Variations are what can breathe new life into any recipe. Having a basic recipe is great, but it’s even better when you can personalize it to your tastes. Here are some ideas for substitutions and variations to try with my roti de porc au lait.
– Pork loin: If you don’t have pork loin, pork tenderloin can be used instead with excellent results. It’s leaner and smaller, so reduce the cooking time accordingly.
– Leeks: If you don’t have leeks or don’t like their mild onion flavor, you can substitute them with yellow onions.
– Carrots: Any root vegetable would work well in this recipe, including turnips and parsnips.
– Milk: You can use any kind of milk you prefer, although whole milk produces the creamiest sauce. You could use skimmed or half-fat milk as well for a lighter touch.
– Herbs: Experiment with your favorite herbs to suit your tastes. Dried herbs will work too if you don’t have fresh ones handy.
– Sauce Thickeners: If you want a thicker sauce, add a small quantity of corn starch or all-purpose flour to thicken up the sauce to your preference.
The key is customising the flavors to fit your taste buds. Play a bit with various ingredients that match the recipe, and allow them to take it to new heights.
Serving and Pairing
Imagine this – you’ve just taken your perfectly cooked Roti De Porc Au Lait out of the oven. Now, it’s time to satisfy your taste buds with this juicy and flavorful pork roast. But wait, what should you serve it with?
Fortunately, there are several serving and pairing options that will complement the flavors of this pork roast. You could pair it with some creamy mashed potatoes, roasted vegetables or even a crisp salad with a tangy vinaigrette dressing.
Another great accompaniment to this dish is a glass of dry red wine or even a cold beer. The tannins in the red wine can balance the richness of the dish and enhance its flavors. On the other hand, the effervescence of beer can act as a palate cleanser between bites.
If you’re feeling adventurous, try pairing this dish with a fruity Pinot Noir or a bold Cabernet Sauvignon from Napa Valley.
Overall, there is no one answer to what pairs best with Roti De Porc Au Lait as it’s ultimately down to personal preference. However, I would recommend experimenting with different side dishes and beverages until you find the perfect combination that works for you.
Make-Ahead, Storing and Reheating
Planning ahead is always a smart move, especially when it comes to meal prep. This roti de porc au lait recipe can indeed be made ahead of time, which saves you some valuable minutes on the day of the dinner party or special event. Plus, thanks to its tender and juicy nature, this dish is perfect for reheating later on.
To make this dish in advance, I recommend following all the steps up until the final 20 minutes of cooking in the oven. Then, once the pork loin roast has been cooked for an hour and 40 minutes in the creamy, whole milk sauce, remove it from the Dutch oven and let it cool to room temperature. Once cooled, place it in an airtight container with any remaining sauce and refrigerate.
When it comes time to serve the dish, remove it from the fridge around one hour before reheating so it has time to come to room temperature. To reheat, place the pork loin roast into a clean Dutch oven with the leftover sauce and reheat over medium heat until warmed through, stirring occasionally.
You can also freeze any leftover roti de porc au lait for later consumption. Make sure that you let it cool completely before transferring it to an airtight container or plastic freezer bag. The dish will last for up to three months in the freezer. When ready to enjoy again, thaw overnight in the fridge before reheating as instructed above.
By making this dish ahead of time and storing/reheating properly, you can enjoy a delicious pork loin meal without any added stress during meal prep.
Tips for Perfect Results
To achieve perfect results with your Roti de Porc au Lait, pay attention to the following tips:
First, make sure to season your pork loin roast generously with salt and pepper before browning it in the dutch oven. This will enhance the flavors of the meat and add a crispy texture to the outer layer once it has been cooked.
Secondly, do not overcrowd the dutch oven while browning the roast. This will prevent it from properly searing and can cause it to become too moist to produce that nice brown crispy crust. Work in batches if necessary and keep an eye on the brownness of the roast on each side using a timer if you must.
Third, give some time for your Roti de Porc au Lait to rest before cutting into it. This will allow the juices to redistribute within the meat, resulting in a tender and juicy taste.
Fourthly, stir regularly when making the Roux (the butter and flour mixture), this will help avoid lumps from forming and prevents sticking as well.
Finally, selecting quality ingredients like fresh thyme and parsley adds a layer of richness and depth of flavor that cannot be achieved with dried herbs. Opting for French herbs will give your Roti de Porc au Lait a more authentic taste experience. It’s good sometimes to splurge on quality ingredients when cooking for special occasions or when you want something really special.
By following these tips carefully, you can ensure that your Roti de Porc au Lait is perfectly cooked every time!
Bottom Line
In conclusion, Roti De Porc Au Lait, or Pork Loin with Whole Milk, is a delicious and easy-to-make dish that will impress your friends and family. With its tender and flavorful pork, infused with the subtle sweetness of milk and aromatic herbs, this dish is sure to satisfy even the most discerning palate.
By following this recipe, you’ll be able to create a meal that’s not only tasty but also versatile. You can easily customize it to your liking by adding your favorite herbs or spices or using different cuts of pork. And, with the tips and tricks in this article, you’ll have everything you need to ensure perfect results every time.
So why not give this recipe a try? Whether you’re cooking for a special occasion or just a weekday dinner, Roti De Porc Au Lait is sure to become one of your go-to meals. With its rich flavor, comforting aroma, and ease of preparation, it’s sure to become a staple in your recipe collection. So go ahead and grab that pork loin roast and whole milk – it’s time to get cooking!
Roti De Porc Au Lait - Pork Loin With Whole Milk Recipe
Ingredients
- 3 lbs boneless pork loin roast
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 large carrot, finely chopped
- 1 large leek, finely chopped (white part only)
- 1 garlic clove, minced
- 1 tablespoon flour
- 2 cups whole milk
- 1 sprig parsley
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Tie parsley, thyme, and bay leaf together to make a bouquet garni.
- Season the pork with salt and pepper.
- Heat the oil in a Dutch oven over medium-high heat, and add the butter. Brown the roast on all sides (6 to 7 minutes total).
- Remove roast from pan and set aside. Add onion, carrot, leak, and garlic to pan and stir over high heat until soft (10 minutes or so).
- Add the flour stirring constantly and cook for 2 minutes, then slowly add the milk and bouquet garni and bring to a boil.
- Let simmer for 5 minutes then add the roast. Cover and cook over low heat for 1 hour making sure to rotate the pork every 15-20 minutes to prevent scorching. Remove the pork and let rest for 10-15 minutes.
- While the pork is resting, remove the bouquet garni, and strain the cooking liquid into a small pot and bring to a boil. Using a hand blender or food processor, puree the sauce until foamy, and adjust seasoning to taste with salt & pepper.
- Carve the roast and spoon sauce over and around.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.