Pork Loin with Milk
4 Hot Pork Stew Main
˝ lb Boned Loin of Pork
and Black Pepper
heaped tbsp Flour
teasp English Mustard
Remove the rind from the pork and tie into a neat parcel with string. Season with salt and pepper then place in a large pan
with the milk. Bring to the boil, cover and
simmer for 2 hours or until the meat is tender.
Remove from the heat and lift out the meat, reserving the liquor. Remove the string and set the meat aside. Strain the
liquor and reserve.
Heat the butter in a large pan, add the pork and fry until brown on all sides. Remove from the pan and keep hot.
Add the flour to the pan and cook for 1 minute, stirring. Gradually add the cooking liquor, a little at a time, stirring
all the while. Cook until the sauce thickens then
mix in the mustard, salt and pepper.
To serve - Lightly toast the bread then smear some of the sauce on one side of each slice. Cut the slices of bread in half
then arrange around the meat on a large serving
platter and serve the remainder of the sauce separately.
Pork/Bacon Recipes | General
Pork Prep & Cooking Times |
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