S There is something odd going on so I will try a new post. The pork loin will not work with the onions. It is too lean. But it is perfect for the pork loin with lemon and milk. It is a very delicate (but easy) recipe so must be followed carefully. The result is exquisite.
Not sure why it did not post. Possibly my original post was too long.
Pork Loin Braised in Milk and Cream
Serves 4-6 (Saveur, November 2001) Total braising time: 3-1/2 to 4 hours
1 5-lb pork rib roast
Salt & freshly ground pepper
1 tbsp olive oil
2 tbsp butter
About 5 cloves garlic, halved lengthwise
Leaves from 1 bunch of fresh sage
2 cups whole milk
2 cups heavy cream
Wide strips of zest from 1 lemon
Remove and separate ribs from roast and set aside (or ask your butcher to do this for you). Tie roast with kitchen twine, then generously season with salt and pepper. Heat oil and 1 tbsp of the butter in a medium heavy-bottomed casserole over medium-high heat until butter melts. Add pork, fat side down, and ribs and cook until browned on all sides, 2-3 minutes per side.
Pour off fat from casserole, reduce heat to medium, and add the remaining 2 tbsp butter. When butter melts, add the garlic and cook about 1 minute. Add half the sage leaves and fry for a few seconds. Slowly add milk and cream; then add lemon zest, season to taste with salt, and bring to a simmer. Reduce heat to medium-low, partially cover casserole, and gently simmer for 1 hour, turning pork after 30 minutes. [Resist the temptation to stir the sauce.]
Coarsely chop remaining sage leaves and add to casserole. Continue simmering, partially covered [and without stirring], for 1 more hour, turning meat after 30 minutes. Uncover and continue simmering, turning every 30 minutes, until meat is very tender and milk mixture is golden and thick, about 1-1/2 hours more.
Transfer meat to a warm serving platter and remove twine, then slice meat. Spoon sauce over meat.
Not sure why it did not post. Possibly my original post was too long.
Pork Loin Braised in Milk and Cream
Serves 4-6 (Saveur, November 2001) Total braising time: 3-1/2 to 4 hours
1 5-lb pork rib roast
Salt & freshly ground pepper
1 tbsp olive oil
2 tbsp butter
About 5 cloves garlic, halved lengthwise
Leaves from 1 bunch of fresh sage
2 cups whole milk
2 cups heavy cream
Wide strips of zest from 1 lemon
Remove and separate ribs from roast and set aside (or ask your butcher to do this for you). Tie roast with kitchen twine, then generously season with salt and pepper. Heat oil and 1 tbsp of the butter in a medium heavy-bottomed casserole over medium-high heat until butter melts. Add pork, fat side down, and ribs and cook until browned on all sides, 2-3 minutes per side.
Pour off fat from casserole, reduce heat to medium, and add the remaining 2 tbsp butter. When butter melts, add the garlic and cook about 1 minute. Add half the sage leaves and fry for a few seconds. Slowly add milk and cream; then add lemon zest, season to taste with salt, and bring to a simmer. Reduce heat to medium-low, partially cover casserole, and gently simmer for 1 hour, turning pork after 30 minutes. [Resist the temptation to stir the sauce.]
Coarsely chop remaining sage leaves and add to casserole. Continue simmering, partially covered [and without stirring], for 1 more hour, turning meat after 30 minutes. Uncover and continue simmering, turning every 30 minutes, until meat is very tender and milk mixture is golden and thick, about 1-1/2 hours more.
Transfer meat to a warm serving platter and remove twine, then slice meat. Spoon sauce over meat.