Ingredients
- 1 x centre-cut pork loin rib end roast or possibly pork shoulder butt roast (3 lb/1.5 kg), tied
- 1/2 tsp each salt and pepper
- 2 Tbsp. vegetable oil
- 1 x onion, minced
- 3 c. lowfat milk
- 1 Tbsp. lemon juice
- 2 Tbsp. minced fresh parsley
- 8 x cipollini or possibly 16 pearl onions, peeled, optional
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Braised Pork Loin
Servings: 6
Directions
- Trim fat from pork, leaving 1/8-inch thick layer. Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to plate.
- Reduce heat to medium and drain off fat; cook onion, stirring often, till golden brown, about 4 min. Add in lowfat milk, stirring to scrape up any brown bits.
- Return pork and any accumulated juices to pan; bring to simmer. Cover and braise in 300 F oven, basting every 30 min and turning once with 2 wooden spoons, till pork is very tender, 2 to 2 1/2 hrs.
- Transfer to cutting board and tent with foil; let stand for 10 min. Cut strings from pork and slice across the grain.
- Meanwhile, skim fat from sauce and bring to boil over high heat; boil till reduced to 2 1/2 c., about 10 min. Transfer to blender or possibly food processor and puree till smooth. Blend in lemon juice. Stir in parsley. Serve sauce with sliced pork. Add in cipollini (if using) to pan during last hour of braising. With slotted spoon, transfer to platter with pork before pureeing sauce.
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