This classic Italian pork
roast will become a family favorite, and making it in the slow
cooker makes it easy for busy days. Serve with buttered green
beans, soft polenta and sliced tomatoes.
Tuscan Pork
Roast in Milk Sauce
- 1 (3-pound) boneless pork
shoulder (butt) roast, netted or tied
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 chopped onion
2 garlic cloves, crushed
2 cups milk, divided use
1/2 teaspoon crushed rosemary
1 bay leaf
- Melt butter with oil in
large skillet over medium high heat. Add roast and brown on all
sides, about 10 minutes. Transfer to 3 1/2-quart slow cooker;
season with salt and pepper.
- To skillet, add onion
and carrot and cook, stirring, 5 minutes, until softened. Add
1/2 cup milk, rosemary and bay leaf to skillet; bring to simmer,
stirring constantly, scraping up brown bits from bottom of skillet.
Transfer to slow cooker along with 1 1/2 cups remaining milk.
Cover and slow-cook on low 5 to 6 hours.
- Transfer pork to platter
and keep warm.
- Discard bay leaf, skim
fat from surface of cooking liquid.
- In medium saucepan bring
cooking liquid to boil over medium heat. Cook, stirring often,
until sauce is reduced to 1 cup.
- Slice or chop roast, serve
with sauce.
Serves 6.
Wine suggestion: Serve
with an Italian white: Orvieto or Pinot Grigio.
Nutrition Facts
Calories 430 calories
Protein 40 grams
Fat 26 grams
Sodium 360 milligrams
Cholesterol 145 milligrams
Saturated Fat 9 grams
Carbohydrates 7 grams
Fiber 0 grams
Recipe provided courtesy of Pork, The Other White
Meat.
