Milk and Vanilla Pork Roast

Instructions

1. 1

   Make a 15-cm (6-inch) deep incision in the centre of the roast to insert both parts of one vanilla bean.

2. 2

   In a saucepan, brown the roast on all sides in the butter and oil. Season with salt and pepper.

3. 3

   Add the milk and bay leaf with the second vanilla bean and the fennel seeds.

4. 4

   Bring to a boil. Reduce the heat, cover, and simmer gently for about 1 hour and 30 minutes.

5. 5

   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.

6. 6

   Thinly slice the roast and serve with the pan juices. Serve with colourful vegetables and Salt-Roasted Potatoes.