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Elaboration

  • As the pork cooks in the milk, it becomes tender, and the milk morphs into a delectable nutty-tasting sauce. Adding heavy cream ensures a smooth sauce without curds, and dried porcini mushrooms elevate this roasted dinner to a new level of sophistication.
  • Heat butter and oil in a large skillet over medium-high until butter melts. Add pork,...

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Elaboration

  • As the pork cooks in the milk, it becomes tender, and the milk morphs into a delectable nutty-tasting sauce. Adding heavy cream ensures a smooth sauce without curds, and dried porcini mushrooms elevate this roasted dinner to a new level of sophistication.
  • Heat butter and oil in a large skillet over medium-high until butter melts. Add pork, fat side down, and sear until brown, 3–4 minutes. Brown pork on all sides, about 5 minutes more; transfer to a 4- to 6-qt. slow cooker.
  • Add garlic to skillet; cook 30 seconds. 
  • Deglaze skillet with wine, scraping up any brown bits. Add milk, cream, porcini, anchovy paste, pepper flakes, and zest; simmer 3 minutes.
  • Pour milk mixture around pork in vacuum  seal bags  slow cooker; submerge rosemary and sage.
  • Cover slow cooker and cook pork until an instant-read thermometer inserted into the thickest part registers 155 C on low setting, 1,5 hours.
  • Puree sauce in slow cooker with a handheld blender until smooth; season with salt and black pepper.
  • Slice pork and serve with sauce. 

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Ingredients 4 persons
  • 25 g dried cep or porcini mushrooms
  • 15 ml oil
  • 25 g butter
  • 2 pork fillets (450g)
  • 100 ml milk
  • 100 ml cream 30%
  • 6 garlic cloves
  • 10 ml balsamic vinegar
  • 45 ml white wine
  • several fresh rosemary sprigs
  • anchovice
  • salt and ground black pepper.
Recipes. The Cook & Chef Institute