Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Pork Loin Braised in Milk https://www.metro.ca/userfiles/image/recipes/longe-porc-braisee-lait-2265.jpg PT15M PT2H00M PT2H15M
Preheat oven to 350°F/180°C. Cut regularly spaced slits in meat. In a bowl, mix 1 Tbsp. (15 mL) oil and the Dijon mustard; lightly baste roast and dust with flour. In a frying pan, sear meat on all sides in remaining oil. In each slit, insert a strip of pancetta folded in half. Put in a roasting pan with sage and garlic; add milk midway up the roast. Add more as needed. Cook covered about 2 hours. Uncover for the last half hour of cooking. Transfer to a hot serving dish. Cover with aluminum foil and let stand. Strain and skim cooking juices. Serve with pork loin.
4
2 lb (1 kg) boneless pork loin 4 slices pancetta, each cut in 4 strips 3 Tbsp. (45 mL) olive oil 2 Tbsp. (30 mL) Dijon mustard sufficient quantity, flour 20 leaves fresh sage 4 cloves garlic, chopped 3 cups (750 mL) milk
Pork Loin Braised in Milk

Pork Loin Braised in Milk

Rate this recipe
2 Votes
4
servings
0:15
Preparation
2:00
COOKING
2:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 lb
    (1 kg)
    boneless pork loin
  • 4
    slices pancetta, each cut in 4 strips
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    Dijon mustard

  • sufficient quantity, flour
  • 20
    leaves fresh sage
  • 4
    cloves garlic, chopped
  • 3 cups
    (750 mL)
    milk
Imprimer ma sélection

Preparation

Preheat oven to 350°F/180°C.

Cut regularly spaced slits in meat.

In a bowl, mix 1 Tbsp. (15 mL) oil and the Dijon mustard; lightly baste roast and dust with flour.

In a frying pan, sear meat on all sides in remaining oil. In each slit, insert a strip of pancetta folded in half.

Put in a roasting pan with sage and garlic; add milk midway up the roast. Add more as needed.

Cook covered about 2 hours. Uncover for the last half hour of cooking.

Transfer to a hot serving dish. Cover with aluminum foil and let stand. Strain and skim cooking juices. Serve with pork loin.

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.