COMMENT:
This dish has a strong base in both French and Italian country cuisine.
The thought of braising pork or veal in milk, mushrooms and herbs
was natural to the rural farmer of those countries. Since both of
these nations settled Louisiana, it is obvious that they would have
found their way to our bayou table.
INGREDIENTS:
- 1 (3-5 pound) boneless pork loin
- 1 tbsp garlic, minced
- 1/4 cup olive oil
- 3 tbsps butter
- 16 pearl onions
- 1 cup celery, diced
- 8 whole garlic cloves
- 2 cups mixed wild mushrooms
- 3 cups milk
- 2 cups heavy whipping cream
- 1/4 cup sage leaves, chopped
- 1 tsp fresh basil leaves, chopped
- 1 tsp fresh thyme leaves, chopped
- salt and pepper to taste
- 1/4 cup pimento, diced
METHOD:
Using a pairing knife, cut 6 (1-inch deep by 3/4 inch wide) slits
evenly across top of the loin. Place an equal amount of minced garlic
in each slit then a small amount of salt and pepper. Follow with
a pinch of chopped sage. Season the loin well with salt and pepper.
In a large, heavy-bottom Dutch oven, heat olive oil and butter over
medium-high heat. Brown pork on all sides. Remove loin from pot
and set aside. Sauté onions, celery and garlic cloves, stirring
2-3 minutes. Add mushrooms and continue to sauté 3 minutes
longer. Return the pork to pot. Add milk, cream, remaining sage,
basil and thyme. Bring to a low boil, reduce to simmer, cover and
cook gently for 2 hours, turning pork every 30 minutes. Loin should
be fork-tender at this point. Uncover casserole, remove loin and
keep warm. Add pimentos and continue to cook cream until sauce-like
consistency is achieved. Adjust seasonings if necessary. When ready
to serve, slice loin, place decoratively on a serving platter and
top with sage cream. NOTE: If cream is boiled too rapidly while
cooking the loin, cream may separate, so be careful. |
