Foodbox (Food & Recipes)

Chula Vista · 12-02-2014, 02:53 PM

This thread needs a bump.

This one is a bit involved but tastes AMAZING! I lifted this from a recipe cookbook from this place:

Brasserie Les Halles - Wikipedia, the free encyclopedia

rôti de cochon avec le lait - (roast of pig with milk)

2-3 lbs. pork tenderloin
2 tbsp olive oil
1 tbsp butter
1 tbsp flour
2 cups whole milk

1 large carrot diced fine
1 medium onion diced fine
1 leek diced fine (white stalk part only – not the green leaves)
1 clove garlic minced fine

1 bay leaf
1 sprig of fresh parsley
2 sprigs fresh thyme
Course salt and fresh ground pepper

Prep your veggies so they are ready to go. Remove any excess fat from the pork and cut the tenderloins into 3-4 pieces so they are easier to work with. Lightly salt and pepper the pork and then set aside.

Heat the oil on high in a large dutch over. Once hot, add the butter and melt it down. Add the pork and sear it on all sides – about 8-10 minutes total. Remove the pork and set it on a large serving platter to collect any juices.

Add the veggies to the oil/butter and sweat em down for about 10 minutes stirring often. Then sprinkle in the flour and continue cooking for another 2 minutes.

Add the 2 cups of milk, the bay leaf, parsley, and thyme and bring to a boil cooking about 5 minutes stirring often. DO NOT walk away cause if it boils over it will make a total mess of your stove top.

Reduce the heat, add the pork and any juices from the plate back into the dutch oven, cover and slowly simmer for one hour. Turn the meat often to make sure it cooks evenly through and doesn’t stick.

Remove the pork (shake off any excess veggies or herbs) to the cleaned serving platter, cover with foil, and let rest for at least 15 minutes.

Finely strain the milk mixture into a sauce pan. You’ll need to use a wooden spoon in the strainer to squeeze all of the liquids out of the mush. Discard the entire contents of the strainer (veggies and herbs).

Bring the sauce to a boil while whisking often to thicken the sauce slightly. Add salt and pepper to the sauce to taste. Slice the pork into thin pieces, spread them out on a plate and drizzle the sauce on top.

12-02-2014, 02:53 PM	#11 (permalink)
Chula Vista Toasted Poster Join Date: Oct 2014 Location: SoCal by way of Boston Posts: 11,332	This thread needs a bump. This one is a bit involved but tastes AMAZING! I lifted this from a recipe cookbook from this place: Brasserie Les Halles - Wikipedia, the free encyclopedia rôti de cochon avec le lait - (roast of pig with milk) 2-3 lbs. pork tenderloin 2 tbsp olive oil 1 tbsp butter 1 tbsp flour 2 cups whole milk 1 large carrot diced fine 1 medium onion diced fine 1 leek diced fine (white stalk part only – not the green leaves) 1 clove garlic minced fine 1 bay leaf 1 sprig of fresh parsley 2 sprigs fresh thyme Course salt and fresh ground pepper Prep your veggies so they are ready to go. Remove any excess fat from the pork and cut the tenderloins into 3-4 pieces so they are easier to work with. Lightly salt and pepper the pork and then set aside. Heat the oil on high in a large dutch over. Once hot, add the butter and melt it down. Add the pork and sear it on all sides – about 8-10 minutes total. Remove the pork and set it on a large serving platter to collect any juices. Add the veggies to the oil/butter and sweat em down for about 10 minutes stirring often. Then sprinkle in the flour and continue cooking for another 2 minutes. Add the 2 cups of milk, the bay leaf, parsley, and thyme and bring to a boil cooking about 5 minutes stirring often. DO NOT walk away cause if it boils over it will make a total mess of your stove top. Reduce the heat, add the pork and any juices from the plate back into the dutch oven, cover and slowly simmer for one hour. Turn the meat often to make sure it cooks evenly through and doesn’t stick. Remove the pork (shake off any excess veggies or herbs) to the cleaned serving platter, cover with foil, and let rest for at least 15 minutes. Finely strain the milk mixture into a sauce pan. You’ll need to use a wooden spoon in the strainer to squeeze all of the liquids out of the mush. Discard the entire contents of the strainer (veggies and herbs). Bring the sauce to a boil while whisking often to thicken the sauce slightly. Add salt and pepper to the sauce to taste. Slice the pork into thin pieces, spread them out on a plate and drizzle the sauce on top. __________________ “The fact that we live at the bottom of a deep gravity well, on the surface of a gas covered planet going around a nuclear fireball 90 million miles away and think this to be normal is obviously some indication of how skewed our perspective tends to be.”