Yummy yummy Pork
Ingredients 1-2 kg pork loin roast (You can also use a pork shoulder roast) 25 g buttre 1 spoon olive oil salt and black pepper to taste milk enough to cover roast 4 garlic cloves 2 sage leaves 1 bay leaf 1/4 tsp ground nutmeg 3 large onions,coarsly chopped Pre-heat oven to 350°F (180°C). Work the sage, nutmeg to a paste in a food processor with the garlic. Brown the roast on all sides in the oil and butter. Pour off any excess fat. Sauté the onions until soft but not brown Put pork and oignons in a flameproff casserole Add salt and pepper to taste Add the sage, nutmeg and garlic mixture Add the bay leaf Add enough boiling milk to cover the meat. Cover loosely with aluminum foil, or with a lid slightly ajar. and roast in the oven, basting occasionally, until a tender or until the juices run clear when the meat is pierced with a skewer. If the sauce reduces rapidly during cooking, add more milk.Do not have any fat trimmed away from the sauce. Most of it will melt in the cooking, basting the meat and keeping it from drying. After about an hour, stir the skin on the surface of the milk back into the milk. Also stir in what you can from the sides of the pot. Discard bay leaf, skim fat from surface of the sauce. Whisk the sauce vigorously to smooth the texture and simmer until it is well-flavored and reduced by about 2 cups, season if necessary. Can be served with apple sauce
For me, a balanced meal is having a large piece of cake in each hand!!
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