Slow cooked in herbs and milk, this roast pork recipe is so soft and warming. Served with juicy grilled pears this recipe is perfect for a long lunch, Sunday roast or entertaining.
- Serves8
- Cook time2 hour
- Prep time20 minutes
Ingredients
- 1 tbs olive oil
- 1.1kg Coles Australian Pork Loin Roast (see tip below)
- 1 whole garlic bulb, cloves separated, unpeeled
- 4 thyme sprigs
- 6 shallots, halved
- 3 x 2cm-wide strips lemon rind
- 2 cups (500ml) milk, approximately
- 2 tbs Bulla Cooking Cream
- 2 Packham pears, cut into wedges
- olive oil, extra, to brush
- sage leaves, to serve
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Method
Step 1
Preheat oven to 240°C. Heat the oil in a frying pan over medium heat. Cook pork, turning, for 5 mins or until browned. Transfer to a baking pan with garlic, thyme, shallot and lemon rind.Step 2
Add enough milk to the baking pan to just cover the pork, leaving the rind uncovered (you may not need all the milk at this stage). Transfer pork to oven. Roast, uncovered, for 30 mins.Step 3
Reduce oven to 170°C. Roast, topping up milk when needed, for 2 hours or until meat is tender and the rind is crisp. Transfer to a serving plate. Cover loosely with foil and set aside for 10 mins to rest.Step 4
Meanwhile, strain milk mixture into a saucepan, pressing garlic through sieve into milk mixture. Discard solids.Step 5
Add the cream to the milk mixture. Bring to the boil over high heat. Cook, stirring occasionally, for 10 mins or until sauce thickens and reduces.Step 6
Heat a barbecue grill or chargrill on high. Lightly brush pear wedges with a little extra oil. Cook for 2 mins each side or until lightly charred.Step 7
Arrange the pork and pear on a serving platter. Sprinkle with sage. Cut into slices and serve with the sauce.
Recipe tip
You can also make this with an 1.8kg Coles Australian Pork Shoulder Roast - the cooking time remains the same.
Serves 8 with leftovers
Italian-style roast pork in milk
- Serves8
- Cook time2 hour
- Prep time20 minutes
Ingredients
- 1 tbs olive oil
- 1.1kg Coles Australian Pork Loin Roast (see tip below)
- 1 whole garlic bulb, cloves separated, unpeeled
- 4 thyme sprigs
- 6 shallots, halved
- 3 x 2cm-wide strips lemon rind
- 2 cups (500ml) milk, approximately
- 2 tbs Bulla Cooking Cream
- 2 Packham pears, cut into wedges
- olive oil, extra, to brush
- sage leaves, to serve
Description
Slow cooked in herbs and milk, this roast pork recipe is so soft and warming. Served with juicy grilled pears this recipe is perfect for a long lunch, Sunday roast or entertaining.
Method
Step 1
Preheat oven to 240°C. Heat the oil in a frying pan over medium heat. Cook pork, turning, for 5 mins or until browned. Transfer to a baking pan with garlic, thyme, shallot and lemon rind.Step 2
Add enough milk to the baking pan to just cover the pork, leaving the rind uncovered (you may not need all the milk at this stage). Transfer pork to oven. Roast, uncovered, for 30 mins.Step 3
Reduce oven to 170°C. Roast, topping up milk when needed, for 2 hours or until meat is tender and the rind is crisp. Transfer to a serving plate. Cover loosely with foil and set aside for 10 mins to rest.Step 4
Meanwhile, strain milk mixture into a saucepan, pressing garlic through sieve into milk mixture. Discard solids.Step 5
Add the cream to the milk mixture. Bring to the boil over high heat. Cook, stirring occasionally, for 10 mins or until sauce thickens and reduces.Step 6
Heat a barbecue grill or chargrill on high. Lightly brush pear wedges with a little extra oil. Cook for 2 mins each side or until lightly charred.Step 7
Arrange the pork and pear on a serving platter. Sprinkle with sage. Cut into slices and serve with the sauce.