Roast pork braised in milk with sage

Name: Roast pork braised in milk with sage
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 kg Pork loin; 2 TABLESPOONS Oil; 500 ml Milk; 500 ml Vegetable broth; 2 Garlic cloves; 2 stem(s) Sage; 4 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 400 g deep-frozen thick beans; 20 g Butter; 250 g frozen peas

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 kg Pork loin
2 TABLESPOONS Oil
500 ml Milk
500 ml Vegetable broth
2 Garlic cloves
2 stem(s) Sage
4 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
400 g deep-frozen thick beans
20 g Butter
250 g frozen peas

Directions

1
Dab the meat dry and make a thin cut into the fat layer. Heat the oil in a roaster. Brown the meat all around. Add milk and stock and simmer for about 2 minutes
2
Peel and finely chop the garlic. Wash herbs, shake dry. Cut sage leaves from 1 stalk into thin strips. Pluck thyme leaves from 3 stems and chop coarsely. Add sage and thyme to the meat and season with salt, pepper and a little nutmeg.
3
Cover the pot and cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 2 hours, turning the roast over every 30 minutes
4
Blanch the broad beans in salt water for about 1 minute. Drain and remove the beans from the skin. Heat butter in a pot. Sauté peas in it for about 2 minutes, then add 2 tbsp. water and beans and simmer covered for 2-3 minutes. Season to taste with salt and pepper. Remove roast from the oven, garnish with remaining sage and thyme and serve immediately. Add pea-bean-mix
5
With 6 people:
6
Preparation time approx. 2 1/2 hours