Recipe #3151
Milk-braised Pork Roast
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 2 h 15 min |
| Total: | 2 h 30 min |
4-6
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 2 lb. (1 kg) fresh pork rib-end loin roast
- 3 Tbsp. (45 mL) olive oil*
- 2 Tbsp. (30 mL) Dijon mustard*
- Flour for dredging*
- 4 slices (about 3oz. or 90 g) prosciutto, cut into strips
- 1 Tbsp. (15 mL) dried sage
- 4 garlic cloves, chopped
- 3 cups (750 mL) milk
Preparation
Preheat oven to 350F/180C.
Make incisions in the roast.
In a bowl, mix 1 Tbsp. (15 mL) oil with mustard. Baste and dredge roast.
Slip folded strips of prosciutto into incisions.
In a skillet, brown roast on all sides in remaining oil. Put meat in roasting pan with sage, garlic and milk, which should reach halfway up the roast. Add more if needed.
Cook covered about 2 hrs. or until meat thermometer reads 160F/70C. Remove cover for last thirty minutes of cooking time.
Take roast out and let stand covered with foil.
Suggestion
When the roast is taken out of the oven, the gravy will be curdy. Strain it and thicken with cornstarch if necessary.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Roast Pork with Ginger-carrot Emulsion
- Mexican Roast Pork
- Vanilla Pork Loin Roast
- Roast Pork with Orange-Mustard Sauce
- Roast Pork with Orange-Mustard
- Roast Pork with Port-caramelized Mushrooms
- Roast Pork with Pears and Cranberries
- Roast Pork with Orange-Cranberry Sauce
- Roast Pork with Apples
- Harvest Roast Pork
Roast Pork with Apples
You like this recipe?
Please comment it with your account