Milk Pork Roast
Ingredients
- Ingredients
- 1 kilogram roasted pork roulade (ready to cook)
- 2 garlic cloves
- 2 sprigs Sage
- 2 rosemary
- 2 bay leaves
- 1 tsp Juniper berries
- 1 tsp black peppercorns
- 500 milliliters dry white wine
- freshly ground peppers
- salt
- 4 Tbsps butter
- 1 l milk
- 2 Tbsps chopped rosemary
- 1 tsp cornstarch
Preparation steps
Rinse the meat and pat dry. Peel the garlic, squeeze through a garlic press and rub the meat with the garlic. Rinse the sage and rosemary, place on the meat along with the bay leaf and tie with kitchen string. Place the meat with the spices in a large freezer bag, pour in the wine, seal and marinate 1-2 days in the refrigerator.
Remove the meat from the marinade, drain and dry well with paper towels. Rub with salt and pepper. Sprinkle with flour and sear the meat all over in a pan with butter.
Preheat the oven to 80°C (approximately 175°F).
Place the meat in a large roasting pan. Pour in the milk and chopped rosemary, season with salt and pepper. Place in the oven and roast about 4 hours until the meat is cooked through and has an internal temperature of 60-65°C (approximately 150°F).
Lift the meat from the pan and keep warm in foil. In a small bowl, whisk together the cornstarch and a little cold water. Strain the braising juices through a sieve into a saucepan, bring to a boil and thicken, if desired, with a little cornstarch. Season to taste and serve with the meat.
