Description
A simple yet elegant pork loin roast, infused with rosemary and garlic, and finished with a creamy milk sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients
Units
Scale
- 2 lbs (1 kg) arista (pork loin)
- 5 sprigs (40 cm each) rosemary sprigs
- 2 cloves garlic cloves
- 3 oz (80 gr) unsalted butter
- extra virgin oil
- 2 cups (500 ml) whole milk
- salt
- 3 tbsp all purpose (no yeast flour)
Instructions
- Remove the rosemary leaves from their stems.
- Chop the rosemary leaves and garlic.
- Melt the butter in a small pot.
- Sprinkle the meat with butter, press it with the chopped rosemary and garlic, covering all sides.
- In a casserole, heat 2 tbsp of oil and the remaining melted butter.
- Sear the meat in the pot until golden brown on all sides.
- Add milk and salt to the pot.
- Cover and cook for 40 minutes, flipping twice.
- Taste the milk for salt, then remove the meat and keep it warm in aluminum foil.
- Add flour to the casserole and whisk constantly for 3 minutes until creamy. Add another tbsp of flour if needed.
- Slice the meat into 0.5 cm thick slices.
- Place the sliced meat on a serving tray.
- Pour the milk sauce over the meat.
- Serve immediately.
Notes
- For a richer flavor, marinate the pork loin in the rosemary, garlic, and a little olive oil for at least 30 minutes before cooking.
- If you don’t have whole milk, you can substitute with 2% milk or heavy cream for a richer sauce. Adjust cooking time as needed.
- Leftover pork loin and sauce can be stored separately in airtight containers in the refrigerator for up to 4 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 150g
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 100