Pork Loin alla Focettina - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/4 cup olive oil
- 5 cloves garlic, peeled
- Handful fresh rosemary, chopped
- Handful fresh sage leaves, chopped
- One 2 1/2-pound pork loin (some fat always helps the sauce)
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- 1/2 cup whole milk
Instructions
- Heat a large Dutch oven over medium-high heat. Add the olive oil and saute the garlic, rosemary and sage for a couple of minutes. Add the pork loin to the pan, gently sliding it on top of the herbs to prevent the hot oil from jumping onto your skin.
- Saute the pork for about 5 minutes on each side, then remove it from the pan and set aside on a plate. Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan; cook until the smell of the alcohol has disappeared, 1 to 2 minutes.
- Lower the flame to a very low-medium heat. Return the pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1 1/2 hours, flipping the pork and scraping the bottom of the pan every 15 to 20 minutes. Keep an eye on the sauce, making sure it does not reduce too much; add some warm water if necessary, always in very small increments.
- When the pork is ready, remove the pan from the heat and let cool for about 30 minutes. Remove the pork to a cutting board.
- When the sauce is cooled, add the milk and put the pan back on the stove. Heat gently over medium-low heat, stirring the sauce constantly. This will prevent any curd from forming and will produce a wonderful and soft creamy sauce.
- Slice the pork and serve with the sauce.
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