By: Gioconda Scott From: Gioconda Scott's Paradise Kitchen
1 kg Loin of Pork
6 tbsp Olive Oil
3 Cloves Garlic, sliced lengthways
1 Onion, sliced
2 Carrots, finely chopped
2 Bay Leaves
Milk, to cover
1. Season the pork loin with salt and freshly ground black pepper.
2. Heat 3 tablespoons of olive oil in a casserole dish. Add the pork and brown on all sides. Remove the pork and set aside.
3. Add the remaining olive oil in the casserole dish. Add the garlic, onion and carrot and cook over medium heat, stirring often, for 5 minutes until softened.
4. Return the pork loin to the casserole dish. Add the peppercorns and bay leaves.
5. Pour in enough milk to come three-quarters of the way up the pork loin. Season with salt and freshly ground pepper.
6. Bring the milk to the boil, cover the dish, reduce the heat to low and simmer gently for 1 and a half hours, turning the pork over halfway through.
7. Once the pork is so tender that it is practically falling apart, remove it from the casserole dish and let it rest for 5 minutes, keeping warm.
8. Meanwhile, transfer the cooking liquor and the vegetables to a blender and blend until smooth.
9. Finely slice the pork loin and serve with the sauce made from the cooking liquor.