Have I ever mentioned that I love Anthony Bourdain? I find him to be very amusing and am very jealous of his world travels. I recently finished reading Medium Raw, and was very pleased with the honesty of his book. I enjoy celebrity chefs that don't pretend to be perfect, or always be home to cook every evening. Anyways, I came across this recipe for Roti de Porc au Lait on the blog Almost Bourdain who originally found the recipe in Bourdain's Las Halles cookbook. This might be the most tender delicious pork roast I have ever eaten. The meat is so tender and the creamy sauce both sweet and savory. The interesting thing about this recipe is that it all takes place stove top, and we usually assume that roast happens in the oven- not true here. I served this this mashed potatoes and roasted green beans and it was divine. Perhaps my new favorite way to cook pork, and that says a lot because I love to grill!
3 lb. boneless pork loin roast
salt and pepper
2 tbsp. olive oil
1 tbsp. butter
1 medium onion, chopped
1 carrot, finely chopped
1 leek, white part only, finely chopped
1 garlic clove, finely chopped
1 tbsp. flour
2 cups whole milk (important not to "skim" on this)
1 bouquet garni (1 sprig of flat parsley, 2 sprigs of fresh thyme, and 1 bay leaf, tied together)
Season the pork with salt and pepper. Heat the oil in the Dutch oven. When the oil is hot, add the butter. Brown the roast on all sides, 6 to 7 minutes total. Remove the roast from the pan and set aside on the large plate. Add the onion, carrot, leek, and garlic and stir over high heat until soft and caramelized, about 10 minutes. Stirring constantly, add the flour and cook for 2 minutes, then add milk and the bouquet garni. Bring to a boil and cook over high heat for 5 minutes. Add the pork and any juices that have collected on the plate. Reduce the heat to a simmer. Cover and cook over low heat for 1 hour, making sure to periodically rotate the pork (the sugars in the milk can cause sticking and scorching). Remove the pork and allow to rest for 15 minutes.
Finish the sauce and serve
Remove and discard the bouquet garni. Strain the cooking liquid into a small pot and bring to a boil. Using a hand blender, purée the sauce until foamy. Adjust the seasoning as needed. Carve the pork and arrange on a serving platter. Spoon the sauce over and around and serve immediately.