Pork in milk and vin santo sauce - Venetian homecooking recipe

Good evening everybody! It's now the time for a meat recipe; this is a traditional roast in casserole, long to cook but very easy, always tender, ideal to cook in advance if you're planning a daytrip and wishing to have something yummy and nutritious when you get back home, hungry and tired!

For 4 person :

  • 800g pork tenderloin
  • 1/2l milk
  • 1/2 glass vin santo
  • a piece of butter and a little olive oil
  • salt

Cover the bottom of a high-sided casserole with a filet of olive oil, add a piece of butter, melt the 2 and add the piece of meat; brown it on both sides, then add vin santo and milk (the piece should be covered in liquid), let the liquid boil then lower the fire to minimum and let it cook for about 2 1/2 hours, adding salt in the sauce from time to time; start cooking without a lid, then, when about half of the liquid has reduced, half-cover the casserole and continue cooking. When the sauce has reduced to about 1 finger, meat is ready. You can serve immediately or let it cool and keep it for later, when you get back from your tours!

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