Anthony Bourdain’s pork loin in milk sauce (Rôti de Porc au Lait)

I love the work of Anthony Bourdain; I have watched all his shows, read his books and own a few of his cookery books including the ‘Les Halles’ cookbook, which this recipe is from.

I actually haven’t made too many of his recipes as his style is obviously classic french cookery, which I only eat every now and again, as it tends to be quite rich and heavy.

This is a great alternative to a classic Sunday roast, replacing the gravy for this flavoursome sauce made with milk.

Serves 6

Ingredients

3 lb. boneless pork loin roast
salt and pepper
2 tbsp. olive oil
1 tbsp. butter
1 medium onion, chopped
1 carrot, finely chopped
1 leek, white part only, finely chopped
1 garlic clove, finely chopped
1 tbsp. flour
2 cups whole milk
1 bouquet garni (1 sprig of flat parsley, 2 sprigs of fresh thyme, and 1 bay leaf, tied together)

Season the pork with salt and pepper. Heat the oil in the Dutch oven. When the oil is hot, add the butter. Brown the roast on all sides, 6 to 7 minutes total. Remove the roast from the pan and set aside on the large plate. Add the onion, carrott, leek, and garlic and stir over high heat until soft and carmelized, about 10 minutes. Stirring constantly, add the flour and cook for 2 minutes, then add milk and the bouquet garni. Bring to a boil and cook over high heat for 5 minutes. Add the pork and any juices that have collected on the plate. Reduce the heat to a simmer. Cover and cook over low heat for 1 hour, making sure to periodically rotate the pork (the sugars in the milk can cause sticking and scorching). Remove the pork and allow to rest for 15 minutes.

Remove and discard the bouquet garni. Strain the cooking liquid into a small pot and bring to a boil. Using a hand blender, purée the sauce until foamy. Adjust the seasoning as needed. Carve the pork and arrange on a serving platter. Spoon the sauce over and around and serve immediately.