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Pork Loin with Milk         HT    MC   150mins

Serves 4     Hot   Pork  Stew  Main course  Eggless



675g/1 ˝ lb Boned Loin of Pork

Salt and Black Pepper

300ml/10 fl.oz. Milk

75g/3oz Butter

1 heaped tbsp Flour

2 teasp English Mustard

4 Sliced Bread




1. 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.


2. 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.


3. Heat the butter in a large pan, add the pork and fry until brown on all sides. Remove from the pan and keep hot.


4. 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.


5. 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.


More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts 



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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