Milk-braised Pork with Lemon, Sage and Rosemary

How to make Milk-braised Pork with Lemon, Sage and Rosemary

Prep Time: 15 minutes        |        Cook Time: 3 hours        |        Serves: 6 - 8

Ingredients

• 1.5kg Ironbark Pork pork scotch fillet roast
• 1 tbsp The Olive Tree Australian extra virgin olive oil
• 1 large brown onion, sliced
• Handful of sage leaves
• Handful of rosemary leaves, plus sprigs to garnish
• 6 cloves garlic, peeled
• 1 lemon, zest peeled into strips (see Tip below)
• 750ml Farmdale full cream milk
• 200ml Farmdale thickened cream
• Mashed potato and grilled asparagus, to serve

Method

1. Set a large, heavy-based casserole pan over a medium-high heat. Pat dry the pork and season well with salt and pepper. Place oil in the casserole pan and sear the pork on all sides until well coloured. Remove the pork and add the onion, sage, rosemary, garlic and lemon peel. Cook for 2 minutes or until lightly coloured.
2. Turn the heat down to medium-low and add the pork back in. Pour the milk on top. Bring to a very gentle simmer then place a lid on. Turn heat to low and cook for 2½ hours or until meat is very tender. Turn the meat over a few times during cooking.
3. Remove the meat and set aside. Discard any long herbs stalks.
4. Whisk in the cream. Turn the heat up to a simmer and cook for 15 minutes or until sauce thickens a bit, whisking every now and then. Push well through a strainer to extract all the fragrant goodness from the garlic, lemon and onion. Season to taste.
5. To serve, slice the pork and drizzle with the sauce. Serve with mashed potato and grilled asparagus.

Tip: For lemon peel strips, use a swivel peeler, then use a small knife to remove any excess white pith.