Bourbon Butterscotch Pudding
This recipe is adapted from a meal I shared at a friend’s home outside of Florence many years ago. It started my love for the herb rosemary. I had never had meat braised in milk before and as an inexperienced american it seemed odd to me, but it was so delicious. The milk creates a lovely gravy after braising. Over the years I have evolved the recipe by adding onions for another dimension of flavor and by trying goat milk . Although this dish works great with cow’s milk, I find the results with goat milk to be slightly sweeter and makes for a creamier gravy. This is probably a matter of personal preference. Either way this is recipe that is simple to make and big on taste.
From by the bay, wishing you milky food memories,
Goat Milk Braised Pork Loin
3 lb boneless pork loin roast
2 mediume vidalia onions, peeled and thinly sliced
2 sprigs fresh rosemary
2 cups organic goat milk or cow’s milk
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon fine sea salt
½ teaspoon fresh ground black pepper
optional: garnish with gremolata – recipe below
Preheat oven to 350F. In dutch oven heat butter and oil on stove until hot, add the pork loin and brown on all sides. Remove from pan and place to side. In same pot please add the onions and sauté until soft, add back the pork, add rosemary and milk. Cover and place into the oven for two hours, stirring occasionally. Let pork rest slice and serve with onion and milk gravy. Garnish with gremolata.
1/2 cup italian parsley, finely chopped
1 garlic clove, minced
1/2 teaspoon fine sea salt
In a bowl add parsley and minced garlic. Into this bowl finely zest the lemon. Add salt and mix. Refrigerate until ready to use. This can be used to compliment veal, pork or fish.