This is a classic Italian recipe that results in a very flavorful, tender and juicy roast. Typically, a braise takes hours and no real attention is paid to the meat until it is “fork tender” or, almost falling apart. This is a bit different. Here, we want the internal temp of the pork roast to reach 145 degrees. Longer than that, the meat will end up dry and chewy.
Boneless Pork loin Roast with a layer of fat about 1/4 in. thick, 5 lbs
3 small Onions, rough chop
6 stalks of celery, rough chop
8 cloves of garlic, skinned, halved
8 oz. Pancetta or bacon, rough chop
2 Cups White wine
4 sprigs of Rosemary with needles removed and chopped
6 Sage leaves, rough chop
4 Bay Leaves
4 Cups Whole Milk
1/4 Cup Extra Virgin Olive Oil
Salt and Pepper to taste
Fresh Parsley and/or chive, chopped fine, to taste
Method of Prep:
- Set oven to 325 degrees F.
- Using a Dutch oven, or heavy bottomed pot on high heat, season and sear pork loin on all sides with olive oil. Once nicely browned, remove from pan and set aside.
- Reduce heat to medium-low and add bacon to render. Once rendered, pour off excess fat and then immediately add onions, garlic and celery to the pan, season vegetables with salt and pepper. Increase heat to medium- high and stir frequently until the onions just start to caramelize.
- Add white wine and simmer until it reduces by half. Then add the milk, and bring to a simmer.
- Place the pork loin back in the pot and add the rosemary, sage and bay leaf. Cover, and finish cooking in the oven until the internal temperature comes to 145F. (roughly 90 minutes to two hours)
- When the pork has come to temperature, remove from pot and place on a cutting board to rest for 15 minutes. During this resting period the roast will carry over to about 155F, as you reduce the sauce at a simmer, by half. Taste and adjust seasoning as needed.
- Slice and serve with sauce spooned over top and fresh herbs.
**Note; this classic recipe is not the most elegant looking meal! It’s rather bland in color. However, it does turn out pretty amazing in it’s depth of flavor.