Pork cooked with milk and sage
8
Points®
Total time: 3 hr 20 min • Prep: 5 min • Cook: 3 hr 15 min • Serves: 6 • Difficulty: Easy
Cooking pork in milk is a traditional Italian method that allows the meat to become extra tender and infused with the flavours of sage and leek. A topping of sweetened crunchy nuts adds extra texture and a new flavour element.
Ingredients
Olive oil
1 tbs
Pork loin roast, raw
800 g, (buy 1.2kg), fat trimmed
Skim milk
1½ cup(s), (375ml)
Leek
1 whole, thinly sliced
Fresh sage
6 tbs, (5 sprigs)
Hazelnuts
¼ cup(s), (35g) roughly chopped
Maple syrup
2 tsp
Radicchio
1 medium, cut into 6 wedges
Fennel
3 baby, quartered
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat oil in a large non-stick frying pan over medium-high heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Add milk, leek and sage. Cook, covered, on low for 6 hours (or high for 3 hours).
3
Meanwhile, preheat oven to 180°C or 160°C fan-forced. Combine hazelnuts and maple syrup in a bowl. Line a small baking tray with baking paper. Spread nut mixture on prepared tray and bake for 8–10 minutes or until golden. Cool and finely chop.
4
Towards end of pork cooking time, preheat a chargrill or barbecue over medium-high heat. Lightly spray radicchio and fennel with oil and cook, turning, for 3–4 minutes or until charred and just tender. Transfer to a plate and cover to keep warm.
5
Remove pork from slow cooker and thickly slice. Drizzle pork with leek and cooking juices and sprinkle with hazelnut mixture. Serve with radicchio and fennel.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.