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Sweet and Tender Pork Roast

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Sweet and Tender Pork Roast

The Heritage of Southern Cooking
by Camille Glenn, 1986. Workman Publishing Company, Inc.

“To cover this pork roast with milk might surprise you,
but it is a delectable dish…”

1 pork loin roast, 2 1/2 to 3 pounds
(about 7 inches long; see step 1)
Salt and freshly ground white pepper to taste
1 quart milk, or more as needed
1 carrot, peeled and cut in half
2 potatoes, cut in half
1 medium onion, cut in half
2 ribs celery, each cut in 4 pieces
1/2 teaspoon dried thyme or 2 sprigs fresh
1 bay leaf
4 sprigs parsley
1 clove garlic, unpeeled
1/2 cup chopped fresh parsley, for garnish
Grated peel of 1/2 lemon, for garnish
Sweet and Tender Pork Cream Sauce
(recipe follows)

1. Have the butcher remove the chine bone, or have the roast completely boned.
2. Preheat the oven to 450 degrees F.
3. Remove all but a 1/8-inch layer of outside fat from the roast. Rub the
pork well with salt and white pepper, set it in a shallow baking pan, and
roast until the meat is golden brown. 30 to 35 minutes. Remove the
roast and reduce the oven heat to 325 degrees F.
4. Place the roast in a Dutch oven or deep casserole. The pork should fit in the pan snugly, but allow room for the seasoning vegetables and milk.
Pour in milk to cover, then add the carrot, potatoes, onion, celery, thyme,
bay leaf, parsley sprigs, garlic, and salt and white pepper to taste.
5. Cover the casserole, put it in the oven, and cook until the pork is tender and registers 170 degrees F. on a meat thermometer, about 1 1/2 hours
longer.
6. Lift the roast out of the milk and discard the vegetables and seasonings. With a paper towel, brush the curds of milk from the roast. Toss together
the chopped parsley and lemon peel and use this to garnish the roast. Serve with the cream sauce. Serves 6 to 8.

Sweet and Tender Pork Cream Sauce

1 1/2 cups milk used to cook the pork,
plus additional fresh milk, if needed
2 tablespoons butter
2 tablespoons flour
1/2 cup heavy or whipping cream
Salt and freshly ground white
pepper to taste
1 tablespoon chopped fresh parsley or
fresh tarragon

1. Strain the milk through a very-fine-mesh sieve. Discard the vegetable
and herb seasoning. If you don’t have 1 1/2 cups milk, add enough
fresh milk to make up the difference.
2. Melt the butter in a saucepan over medium-low heat. Blend in the flour. Slowly whisk in the milk and cream. Simmer until the sauce is thickened
and smooth but has lost its raw flavor, about 8 minutes.
3. Add the salt carefully, as the milk from the roast will be salty. Grind in plenty of white pepper. Just before serving, add the parsley or tarragon.
Makes about 2 cups
 

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