Cook1 hr 30 mins
This is a French classic that is a perfect comfort food, inspiration taken from Anthony Bourdain's Les Halles Cookbook.
- 3 lbs boneless pork loin roast
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 large carrot, finely chopped
- 1 large leek, finely chopped (white part only)
- 1 garlic clove, minced
- 1 tablespoon flour
- 2 cups whole milk
- 1 sprig parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- Tie parsley, thyme, and bay leaf together to make a bouquet garni.
- Season the pork with salt and pepper.
- Heat the oil in a Dutch oven over medium-high heat, and add the butter. Brown the roast on all sides (6 to 7 minutes total).
- Remove roast from pan and set aside. Add onion, carrot, leak, and garlic to pan and stir over high heat until soft (10 minutes or so).
- Add the flour stirring constantly and cook for 2 minutes, then slowly add the milk and bouquet garni and bring to a boil.
- Let simmer for 5 minutes then add the roast. Cover and cook over low heat for 1 hour making sure to rotate the pork every 15-20 minutes to prevent scorching. Remove the pork and let rest for 10-15 minutes.
- While the pork is resting, remove the bouquet garni, and strain the cooking liquid into a small pot and bring to a boil. Using a hand blender or food processor, puree the sauce until foamy, and adjust seasoning to taste with salt & pepper.
- Carve the roast and spoon sauce over and around.