Cooks in: 3h
Levels: Easy
Serves: 4
List of Ingredients
- 3 LB. of pork loin
- 4 CUPS of milk
- 12 OZ. of white onions
- 3 of juniper berries
- salt
- 1 of bunch of aromatic herbs (sage, rosemary, bay leaves)
- pepper
- extra-virgin olive oil
Method
1
Cut onions into 1/4" rounds.
2
Heat oil in a large dutch oven pot over medium heat and brown the pork loin for 10-15 minutes so that it is browned on all sides. Transfer to a plate. Brown the sliced onions for 4-5 minutes in the same pot.
3
Add the pork loin, the herbs, the juniper, the milk and bring to the boil. Reduce the heat, season with salt and pepper, cover and cook for at least 2 hours until tender. Transfer meat to a cutting board and let rest for 15 mins.
4
Filter the onions and the stock into a food processor or blender and purée to create a creamy sauce. Slice the pork and spoon sauce over it. Serve with mashed potatoes as a side dish if you like.
Recipe by Elena Raimondi / Chef Giovanni Rota