Tuscan style slow cooked pork loin in milk.
Ingredients and Methods
INGREDIENTS
1 x Pork loin rolled and tied (or pork scotch near neck) season well
Chopped sage & rosemary
Sliced garlic
Leek (whites diced)
1 glass dessert wine
500-700ml of full cream milk
METHOD
Seal pork well in olive oil and butter untill well caramelised and then rest to one side.
In the pot with remaining butter and oil, add chopped herbs and garlic and stir well.
Add the dessert wine.
Add leeks and cook till soft.
Once the leeks are soft, add the pork.
Add the milk and slowly bring to the boil.
Put the lid on pot and slow cook for 60 - 90 minutes.
Once cooked, let it cool and put the sauce to one side.
After it has cooled down, cut medium slices and add warm sauce.
Serve with sautéed spinach.
Chef Maurice Santucci
Born to Italian parents from the North of Italy, Maurice's influences come from his father working on Italain cruise liners for 16 years as a waiter. Having Worked at many of Melbourne finest restaurants over the past 15 years Maurice's influences are many and varied. (more)
