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Pork Braised in Milk with Carrots Recipe

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This recipe for Pork Braised in Milk with Carrots, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne Sanders
Added: Thursday, January 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. lean loin of pork-boneless
3 tbsp. olive oil
2 tbsp. butter
1 small onion, finely chopped
1 stalk celery, finely chopped
8 carrots, cut into 2 inch strips
2 bay laves
1 tbsp. peppercorns
2 c. whole milk, scalded

Directions:
Directions:
Preheat oven to 350. Trim any excess fat from the pork roast, and tie it into a roll with string. Heat the oil and butter in a large pot. Add the vegetables, and cook over low heat until they soften 8-10 minutes. Raise the heat, push the vegetables to one side, and add the pork, browning it on all sides. Add the bay leaves and peppercorns, and season with salt. Pour in the hot milk. Cover and place on center rack in oven. Bake for about 90 minutes, turning and basting the pork with the sauce about every 20 minutes. Uncover during last 20 minutes of cooking time. Remove the meat from pot to warm platter-let rest. While meat is resting, discard bay leaves. Press about 1/3 of the carrots and all the liquids in the pan through a strainer. Place the sauce in a small saucepan, taste for seasoning, and bring to a boil. If it seems too thin, boil it for a few minutes to reduce it slightly. Remove string from roast then cut into slices; place the carrots that are left around the roast, and serve with the sauce separately.

 

 

 

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