CHICOPEE, Mass. (Mass Appeal) – If you’re looking for a different way to cook pork, try braising it. Michael Tesoro the Owner and Chef at Ooma Tesoro’s Marinara showed us how to make a pork loin braised in milk and carrots.
Pork loin cooked slowly in milk and carrots
La lonza di maiale al latte con carote
1 1/2 lbs pork loin (lean)
4 tbsp Extra Virgin Olive Oil
2 sweet onions
3 stalks of celery
8 carrots cut and quartered into strips 2″ in length
2 cups of whole milk
3 tbsp butter
4 bay leaves
black pepper and salt to taste
This is easy to prepare and flavorful dish that produces its own creamy sauce can be prepared early and served either cold or warm.
Trim any excess fat from the pork and tie it into a roll with string. Make four small holes with the tip of your knife and place 4 – 1/2 cloves of garlic into the meat. Preheat the oven or grill to 350 degrees F.
In a cast iron pot add the butter and olive oil and carrots, celery, and onions. Heat until the onions are translucent, if not a little bit caramelized, and the celery and carrots are somewhat, but not too soft. Add bay leaves, salt and pepper.