Caramel and lemon flavors combine in this traditional Bolognese recipe. Although the sauce will look curdled, the dish tastes delicious. Cover and keep the pork warm while reducing the milk mixture. Add any juices the pork releases as it stands to the milk mixture before serving. To get a long strip of lemon rind, use a vegetable peeler; aside from making the job easier, it will ensure that you don't dig into the bitter white pith.
Unroll the pork; trim and discard fat. Reroll the pork; secure at 2-inch intervals with twine. Combine salt, dried sage, dried thyme, and pepper; rub salt mixture over pork.
Heat a Dutch oven coated with cooking spray over medium-high heat. Add pork, and cook 7 minutes, browning on all sides. Remove pork from pan. Add garlic to pan, and sauté 30 seconds. Add milk and the next 5 ingredients (milk through lemon rind); bring to a boil, stirring frequently. Return pork to pan. Cover and bake at 325° for 45 minutes. Uncover. Turn pork; bake, uncovered, at 325° for 45 minutes. Turn pork; bake an additional 30 minutes or until pork is fork-tender. Remove from pan; cover and keep warm.
Place pan on stovetop over medium-high heat, and bring milk mixture to a boil. Cook until mixture is reduced to 2 cups (about 20 minutes), stirring frequently. Discard the lemon rind, sage leaves, bay leaves, thyme sprig, and twine. Cut pork into 1/2-inch slices; serve with sauce and rice.
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This was phenomenal!! My husband thought the idea of pork cooked in milk was gross, but he was very pleasantly surprised to found out how delicious it was. This recipe served about 6-8, rather than 10 as stated. We served it over a baked potato. The sauce is "lick the plate" fantastic!! Make this...you won't be disappointed!
I needed a recipe for pork shoulder that wouldn't take all day. I was very skeptical of the curdled milk sauce but based on the reviews decided to try it. WOW! I served it to company and everyone loved it. I'm back to review it because we're making it for dinner again. Be sure to choose a deep enough dutch oven so that most of the roast is immersed. I'm going to try it in a slow cooker this time.
I followed the recipe exactly and it did turn out as expected. The sauce was curdled but the taste was absolutely delicious. zesty from the lemon, and savoury from the other herbs. One thing I found was that maybe I did not trim the meat enough because quite a bit of fat cooked off into the sauce and turned out more oily than i would have liked. other than that, it was so delicious i will definately make it again.
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