Chef John Folse's Loin of Pork Braised in Cream - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Loin of Pork Braised in Cream

Loin of Pork Braised in Cream

PREP TIME: 2 Hours SERVES: 6-8

COMMENT:

This dish has a strong base in both French and Italian country cuisine. The thought of braising pork or veal in milk, mushrooms and herbs was natural to the rural farmer of those countries. Since both of these nations settled Louisiana, it is obvious that they would have found their way to our bayou table.

INGREDIENTS:

1 (3-5 pound) boneless pork loin

1 tbsp garlic, minced

1/4 cup olive oil

3 tbsps butter

16 pearl onions

1 cup celery, diced

8 whole garlic cloves

2 cups mixed wild mushrooms

3 cups milk

2 cups heavy whipping cream

1/4 cup sage leaves, chopped

1 tsp fresh basil leaves, chopped

1 tsp fresh thyme leaves, chopped

salt and pepper to taste

1/4 cup pimento, diced

METHOD:

Using a pairing knife, cut 6 (1-inch deep by 3/4 inch wide) slits evenly across top of the loin. Place an equal amount of minced garlic in each slit then a small amount of salt and pepper. Follow with a pinch of chopped sage. Season the loin well with salt and pepper. In a large, heavy-bottom Dutch oven, heat olive oil and butter over medium-high heat. Brown pork on all sides. Remove loin from pot and set aside. Sauté onions, celery and garlic cloves, stirring 2-3 minutes. Add mushrooms and continue to sauté 3 minutes longer. Return the pork to pot. Add milk, cream, remaining sage, basil and thyme. Bring to a low boil, reduce to simmer, cover and cook gently for 2 hours, turning pork every 30 minutes. Loin should be fork-tender at this point. Uncover casserole, remove loin and keep warm. Add pimentos and continue to cook cream until sauce-like consistency is achieved. Adjust seasonings if necessary. When ready to serve, slice loin, place decoratively on a serving platter and top with sage cream. NOTE: If cream is boiled too rapidly while cooking the loin, cream may separate, so be careful.

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