Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 90 minuti |
Ingredients
| 1 Kg | pork loin |
| 1 L | Sterilgarda microfiltered whole milk |
| 1 | onion |
| 6 leaves | sage |
| 1 twigs | rosemary |
| q.b. | oil |
| q.b. | butter |
Preparation
- Peel and finely chop the onion; in a non-stick pan add four tablespoons of oil and a knob of butter and heat over medium heat until the butter has melted.
- Add the chopped onion and sauté until completely softened.
- Add the sage and rosemary and cook for another minute.
- At this point add the pork loin and bring the flame to maximum; brown the meat on all sides being careful not to burn the onion and the herbs.
- Add the Sterilgarda UHT microfiltered milk and cook for about an hour, covering with a lid.
- Once the loin is cooked, remove it from the sauce and leave it warm in the pan.
- Strain the sauce to remove the sage and rosemary, before pouring it hot over the meat cut into slices about half a centimetre thick.
Bring the whole Sterilgarda Microfiltered milk and broth to the boil in a saucepan and boil the cod for about an hour. Prepare the polenta, following the ...
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