Arrosto al latte aglio e rosmarino pork with garlic and rosemary
Arrosto al latte aglio e rosmarino pork with garlic and rosemary

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, arrosto al latte aglio e rosmarino pork with garlic and rosemary. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Arrosto al latte aglio e rosmarino pork with garlic and rosemary is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Arrosto al latte aglio e rosmarino pork with garlic and rosemary is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook arrosto al latte aglio e rosmarino pork with garlic and rosemary using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Arrosto al latte aglio e rosmarino pork with garlic and rosemary:
  1. Take 800 g or so joint of pork loin at room temperature
  2. Prepare some chopped carrots onions and celery
  3. Prepare 2 cloves garlic chopped
  4. Prepare Sprig fresh rosemary
  5. Prepare About 500-600 ml of milk full fat or semi
  6. Make ready to taste salt and pepper
  7. Make ready olive oil
  8. Get Glug of white wine
  9. Make ready Veg of your choice to serve
Instructions to make Arrosto al latte aglio e rosmarino pork with garlic and rosemary:
  1. Cook the veg along with the garlic and rosemary for a few minutes in olive oil in a deep pan. Add the meat and brown on all sides. When nicely sizzling, add wine and let it evaporate. Season to taste
  2. Now add enough milk to nearly cover the meat. Bring back to the boil. When boiling, cover and down down the heat to lowest possible setting or heat. Simmer for about 2 hours, turn meat over a few times during cooking
  3. After 2 hours, remove meat and keep warm wrapped in foil. Using a hand blender, whizz up the sauce until smooth. Turn up the heat to medium high and reduce it until it becomes dense and creamy, should take about 10 mins while the meat is resting. Make sure you stir the sauce frequently. Double check for seasoning
  4. Carve the meat and serve with the sauce on top and veg of your choice 😍

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