Ingredients
Scale
- 1 kg arista (pork loin)
- 5 rosemary sprigs (40cm each)
- 2 garlic cloves
- 80 gr unsalted butter
- to taste extra virgin oil
- 1/2 l. whole milk
- to taste salt
- 3 tbsp all purpose (no yeast flour)
Instructions
- Remove all the rosemary leaves from the woody stems.
- Chop the rosemary leaves with the garlic over a board, using a large knife.
- Melt the butter in a small pot and
- sprinkle all the sides of the meat with butter
- press the meat over the board with chopped rosemary and garlic and cover all the sides
- pour the remaining melted butter in a casserole with 2 tbsp of oil and heat
- put the meat in the pot and let it golden all the sides
- pour the milk in the pot and salt
- cover with a lid and let it cook 40 minutes about (flipping 2 times)
- Taste the milk if salted enough and remove the meat from the pot and keep it warm in aluminum foil
- pour the tbsps of flour in the casserole and start whisking with a hand whip to be sure there are not lumps. After 3 minutes while is boiling it should be creamy, if necessary add 1 more tbsp of flour.
- Cut the meat in slices of about 0,5 cm (not so thin) and place over a serving tray.
- Pour the milk sauce over the meat
- Serve immediately and eat
- Category: Main
- Cuisine: Italian