*snap* Bologna Pork Loin

Occasionally I tackle a recipe that sounds tasty. Yet as I'm measuring out the 30th ingredient, I realize just how sick & tired of cooking I am. Sometimes complicated recipes yield ambrosia. Sometimes they just yield average tasting food. Give me a pork loin, jug o' milk, and some S&P; and I'm happy as a clam.

Pork Loin Bolognese

1.5-2.5 lbs pork loin
2 T olive oil
2 cups whole milk (2% just won't cut it. And don't even think about skim)

Pat pork loin dry and season with salt & pepper.

In a deep roasting pan or skillet, heat oil over medium-high heat (don't let it smoke). Brown pork on all sides - about 5-8 minutes.

Lower heat to medium-low. Add one cup of milk slowly and stir gently to coat pork. Add the second cup slowly, partially cover pan/skillet and simmer for 1.5 - 2 hours (depending on thickness of pork). You may wish to check and/or stir occasionally.

Transfer pork to foil and cover.

Deglaze the pan with more salt & pepper and sherry* or a bit of chicken broth.

Slice pork, drizzle with sauce, eat, and be happy.

*the other day I tried an Oloroso Sherry and it added a fabulously funky flavor dimension to the sauce.

Wine Pairing: I savored my Bolgona pork loin with Gruet's Blanc de Noirs. Champagne, Pinot Noir, or a Rioja Reserva will all do this dish justice.

Comments

[Andrew]

I'm with you - I have this recipe book that has dozens of ingredients for each dish, at the end of trying to make the thing I wonder why I bothered. I am certainly at the rustic end of the cooking spectrum - simple high quality ingredients. It might not look stunning but by heck it tastes good.