Pork loin with milk and potatoes: follow the recipe step by step to make it inviting and succulent!

Name: Pork loin with milk and potatoes: follow the recipe step by step to make it inviting and succulent!
Uploaded: 2024-07-15T17:00:00Z
Duration: PT199.616S
Channel: Food Inspiration

published on 15 July, 2024 at 19:00

INGREDIENTS

1.2kg of Pork loin

15g (1 tbsp) of Butter

Olive oil

1 Onion

1 Carrot

1 stalk of Celery

Rosemary

240ml (1 cup) of White wine

1l (4 cups) of Milk

Salt

Pepper

10g (1 1/2 tbsp) of Cornstarch

For the potatoes:

1kg of Potatoes

Olive oil

Pepper

Salt

Paprika

Rosemary

Thyme

Dry oregano

METHOD

1. Tie the roast and transfer it to the pan with butter and olive oil. Fry on all sides until golden, then add the onion, carrot, celery, rosemary, white wine, and milk. Cover with a lid and cook for 1 hour. Remove from the heat.

2. Transfer the sauce to the bowl and mix it with the immersion blender until smooth.

3. Pour the sauce into the pan and add the cornstarch. Mix for a few minutes to incorporate the cornstarch.

4. Add the potatoes in a pot with water and boil them for 40 minutes. Remove from the heat.

5. Peel the potatoes. Add a drizzle of olive oil to the pan and arrange them to the pan. Add the pepper, salt, paprika, rosemary, thyme, oregano, and olive oil.

6. Transfer the potatoes to the oven and bake them at 230°C/450°F for 30 minutes.

7. Cut the meat into slices and serve with the potatoes on the side. Pour the sauce on the meat slices and decorate with a few figs of rosemary.

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