Slow cooking pork fillet in milk with porcini sauce
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
25 g dried cep or porcini mushrooms15 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.
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.
