Milk and Vanilla Pork Roast
Milk and Vanilla Pork Roast
Ingredients
- 1 roast 2 lbs (1 kg) pork loin
- 2 vanilla beans, halved lengthwise
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) olive oil
- 4 cups (1 litre) milk
- 1 bay leaf
- 1 teaspoon (5 ml) fennel seeds
- Salt and pepper
Instructions
- Make a 15-cm (6-inch) deep incision in the centre of the roast to insert both parts of one vanilla bean.
- In a saucepan, brown the roast on all sides in the butter and oil. Season with salt and pepper.
- Add the milk and bay leaf with the second vanilla bean and the fennel seeds.
- Bring to a boil. Reduce the heat, cover, and simmer gently for about 1 hour and 30 minutes.
- Remove the pork roast. Set aside on a hot serving platter. Strain the broth through a sieve. Clean the pan and pour the broth back in it. Reduce by half over high heat. Adjust the seasoning.
- Thinly slice the roast and serve with the pan juices. Serve with colourful vegetables and Salt-Roasted Potatoes.
Milk and Vanilla Pork Roast