- 2 Tbsp butter
- 2 Tbsp vegetable oil
- 2 pounds pork loin in one piece, with some fat on it, securely tied
- 1 tsp salt
- Freshly ground pepper, 3 or 4 twists of the mill
- 2 1/2 cups milk
- Heat the butter and oil over medium-high heat in a casserole large enough to just contain the pork. When the butter foam subsides add the meat, fat side facing down. Brown thoroughly on all sides, lowering the heat if the butter starts to turn dark brown.
- Add the salt, pepper, and milk. (Add the milk slowly, otherwise it may boil over.) Shortly after the milk comes to a boil, turn the heat down to medium, cover, but not tightly with the lid partly askew and cook slowly for about 1 1/2 to 2 hours, until the meat is cooked and easily pierced by a fork. Turn and baste the meat from time to time, and, if necessary, add a little milk. By the time the meat is cooked, the milk should have coagulated into small nut-brown clusters. If it is still pale in color, uncover the pot, raise the heat to high, and cook briskly until it darkens.
- Remove the meat to a cutting board and allow to cool off slightly for a few minutes. Remove the trussing string, carve into slices 3/8 inch thick and arrange them on a warm platter. Draw off most of the fat from the pot with a spoon and discard, being careful not to discard any of the coagulated milk clusters. Taste and correct for salt. (There may be as much as 1 to 1 1/2 cups fat to be removed.) Add 2 to 3 tablespoons of warm water, turn the heat to high and boil away the water while scraping and loosening all the cooking residue in the pot. Spoon the sauce over the sliced pork and serve immediately.
From: The Classic Italian Cookbook by Marcella Hazan
Gray: This was a fantastic dish. It is definitely a little strange, but it is super easy and well worth trying. I will definitely be making this again. I taught myself to tie up a roast for this dish! It made a huge difference in how well it cooked. It is totally worth the effort. The result is a nice, compact, evenly cooked cut of meat. Here is a link to the video I watched to figure that part out > How to tie a roast. The meat came out a little dry, but that is my fault for not checking the temp sooner. It cooked faster than I anticipated and since I was prepping another dish at the same time, it got away from me. That being said, you probably want to start checking the temperature after about an hour or so. I can’t recommend this enough. Good luck and enjoy!
Katie: This was so good! When Gray asked me to help him spoon the weird clusters on the meat, I wondered if he was joking. He explained that was what they were supposed to look like! Don’t spurn the milk clusters – they are very tasty! I agree that our meat was a little over cooked, but it was still very good. I just asked for extra milk clusters on mine and I was good to go. We ate this with the spoon bread from last week and it made a great meal! I can’t wait to make this again.