porchetta is a whole n'other ting...the pork shoulder or butt is used or sometimes a porkloin is wrapped in pork belly. it is the italian equivalent to pulled pork. i have eaten it but never made it. to me it's totally 'manfood' which would make it perfect for a super bowl party. i'm sure siduri can add much if she's around. as for your leftover 'sawdust'...enchiladas, burritos, tamales and bbq sandwiches come to mind.
while there are many recipes for roast pork braised in milk, i like this one as it's quick and easy and not overly ambitious(i leave that to the french!). most recipes call for milk, but i like a combo of 1/2 & 1/2 and cream or milk. it's not meant to be a creamy sauce per se.....more of a really luxurient pan gravy.....i know the advantages of using just milk as it makes the pork extremely tender, but it also involves a longer braise. since i opt for a shorter cooking time, i use a combo....plus i never use milk for anything....another note is that i don't just pour the milk in the pan. after browning i bring it to frothiness, simmer and reduce a bit scraping up all the brown bits from the bottom and sides with the help of a splash of some kind of fortified wine. then i add the pork, cover the pan and put in the oven. sooo, all that being said...here's the recipe;
4-6 large garlic cloves
3/4-1 tsp kosher salt
2tbl fresh rosemary, chopped
1 tsp cracked black pepper
1/4 cup olive oil
1 cup milk, cream, 1/2 & 1/2 or combo + more if needed
don't trim the pork loin...you want the fat and most of it will burn off in the browning anyway. make the garlic/herb paste using only 1/2 of the oil. butterfly the pork, smear 3/4 of the paste all over the inside, roll, tie and brown really well in the remaining oil.pull the pork( this is where i sometimes brown up some pancetta), add 1/2 & 1/2 -milk combo, bring to a froth, scrape sides and bottom,add some dry vermouth and reduce for a few minutes. return the pork to the pan, top with the rest of the garlic-rosemary paste cover and roast in a 400 oven for 30-40 minutes or til 135-140. baste once or twice adding a bit more milk if the sauce starts to reduce tooo quickly. pull pork and let it rest. whisk the pan gravy to smooth out the texture and to incorporate any and all brown bits.....add a splash or two of either white wine, dry vermouth, sherry, madeira or marsala, depending on what flavor you're going for. not only does the booze flavor the sauce but it helps to make it more translucent, less creamy looking....cut the strings on pork, slice, and sauce...you know what to do next!
this is great with a potato galette and sauteed green beans with cremini mushrooms, or roasted shallots.
oops, the recipe is for a 2# boneless pork loin
Edited by durangojo - 10/14/12 at 10:31am