Recipe by HailFoodies
This is a French classic that is a perfect comfort food, inspiration taken from Anthony Bourdain's Les Halles Cookbook.
Top Review by atlee9657
I never write reviews....however, this one needs it....I am qualified to help you here... ha ha....I am a huge home cook with diverse skills - I cook ethnic Italian from training under my mom and grandmother...I cook from all over the world where I've traveled....I think I mastered the pot roast 20 years ago but the braising of pork in milk threw me on this one...I followed the recipe exactly first time, and the second I modified slightly not to break the milk and my answer is that this is the best recipe I've ever tried with a pork roast (okay it ties for Pork but with Ancho chili sauce). Milk and pork may seem odd but in the end it very closely mimics a basic pot roast that I make that adds milk in the end, only this one is with pork. Here are my recommendations for a perfect dish. Buy a pork loin with a lot of dark meat and fat. No need to be particular on the chopping or selection of carrot, leak, onion, garlic - go with what you have and what you prefer (for instance, shallot would go well here). Bouquet garni can be your favorite - i tried the second time with Sage.....most important, luke warm milk, very little salt on the meat (I would pepper it only) or you may risk breaking the sauce. I might also increase the sauce to meat ratio a tiny bit if you are entertaining a large group. The result is fabulous - really a roast suitable for Easter. My accompaniments were roasted garlic smashed potatoes (starchy potatoes, cream cheese, a little milk and garlic/salt/pepper), simple sauted lacinato kale, asparagus and sauted wild mushrooms. Rock star meal. A permanent addition to my recipe collection. Thank you Anthony!!
- 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
Directions See How It's Made
- 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.