Mindylynns Kitchen

I’m always on the look out for simple (read easy) recipes that are delicious. Of course for me there are also other deciding factors in whether or not I’ll try a recipe…for one I really really prefer to cook from scratch and 2 I really really don’t like a lot of ingredients, it’s too darn expensive when there’s a lot of ingredients. As part of my economizing this month I’ve decided to try a new approach…focusing on one cuisine in a shopping period. This week is Italian. So I broke out my wiliams sonoma italian essentials cook book and found Pork loin braised in milk. Pretty darn good, if I do say so myself. Here is my adaptation (read non measured thrown together version) of this unkown (in america) classic.

2 lbs of  pork shoulder (tried it with pork loin, but american pork is just to lean and it turns out too dry, but the shoulder is succulent cooked this way)
3 tbsp of butter
2 cups of  milk (whole is best but lower fat will do)
salt
pepper

melt butter
season meat with salt and pepper
with heat on med. high add meat
brown meat on all sides slowly, taking care not to burn the butter
deglaze pan with milk
Bring the milk to a boil, then reduce heat to low and simmer
Simmer for 1-3 hours (depending on cut & size of meat) until the meat is fork tender.
Remove the meat and boil the sauce for 5 minutes until nut brown and remove from heat.
Puree with immersion blender (or regular blender) and serve over sliced meat.

Serve with mushroom spinach risotto or steamed rice…mhmmm