Milk-braised Pork Roast

Milk-braised Pork Roast
  • 4 servings
  • 0:15 Preparation
  • 2:15 Cooking
  • 2:30 Total Time


Add all
  • 2 lb
    (1 kg)

    fresh pork rib-end loin roast

  • 3 Tbsp.
    (45 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • Enough flour for dredging

  • 4

    slices (about 3 oz or 90 g) prosciutto cut into strips

  • 1 Tbsp.
    (15 mL)

    dried sage

  • 4

    garlic cloves, chopped

  • 3 cups
    (750 mL)



Preheat oven to 350 °F/180 °C.

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 160 °F/70 °C. Remove cover for last thirty minutes of cooking time.

Take roast out and let stand covered with foil.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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