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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 (3-5 lbs) boneless pork loin
1 tbsp garlic, minced
1/4 cup olive oil
3 tbsp butter
16 pearl onions
1 cup celery, diced
8 whole garlic cloves
2 cups mixed wild mushrooms
3 cups milk
2 cups heavy whipping cream
1/4 cup sage leaves, chopped
1 tsp fresh basil leaves, chopped
1 tsp fresh thyme leaves, chopped
Salt and pepper, to taste
1/4 cup pimento, diced
Using a pairing knife, cut 6 (1-inch deep by 3/4 inch wide) slits evenly across top of the loin. Place an equal amount of minced garlic in each slit then a small amount of salt and pepper. Follow with a pinch of chopped sage. Season the loin well with salt and pepper.
In a large, heavy-bottom Dutch oven, heat olive oil and butter over medium-high heat. Brown pork on all sides. Remove loin from pot and set aside. Saute onions, celery and garlic cloves, stirring 2-3 minutes. Add mushrooms and continue to saute 3 minutes longer. Return the pork to pot. Add milk, cream, remaining sage, basil and thyme.
Bring to a low boil, reduce to simmer, cover and cook gently for 2 hours, turning pork every 30 minutes. Loin should be fork-tender at this point. Uncover casserole, remove loin and keep warm. Add pimentos and continue to cook cream until sauce-like consistency is achieved.
Adjust seasonings if necessary. When ready to serve, slice loin, place decoratively on a serving platter and top with sage cream. NOTE: If cream is boiled too rapidly while cooking the loin, cream may separate, so be careful. Serves 6-8
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LOIN OF PORK BRAISED IN CREAM
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 (3-5 lbs) boneless pork loin
1 tbsp garlic, minced
1/4 cup olive oil
3 tbsp butter
16 pearl onions
1 cup celery, diced
8 whole garlic cloves
2 cups mixed wild mushrooms
3 cups milk
2 cups heavy whipping cream
1/4 cup sage leaves, chopped
1 tsp fresh basil leaves, chopped
1 tsp fresh thyme leaves, chopped
Salt and pepper, to taste
1/4 cup pimento, diced
Using a pairing knife, cut 6 (1-inch deep by 3/4 inch wide) slits evenly across top of the loin. Place an equal amount of minced garlic in each slit then a small amount of salt and pepper. Follow with a pinch of chopped sage. Season the loin well with salt and pepper.
In a large, heavy-bottom Dutch oven, heat olive oil and butter over medium-high heat. Brown pork on all sides. Remove loin from pot and set aside. Saute onions, celery and garlic cloves, stirring 2-3 minutes. Add mushrooms and continue to saute 3 minutes longer. Return the pork to pot. Add milk, cream, remaining sage, basil and thyme.
Bring to a low boil, reduce to simmer, cover and cook gently for 2 hours, turning pork every 30 minutes. Loin should be fork-tender at this point. Uncover casserole, remove loin and keep warm. Add pimentos and continue to cook cream until sauce-like consistency is achieved.
Adjust seasonings if necessary. When ready to serve, slice loin, place decoratively on a serving platter and top with sage cream. NOTE: If cream is boiled too rapidly while cooking the loin, cream may separate, so be careful. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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