Cook succulent pork loin in creamy thyme and garlic infused milk for an Italian-style twist to your traditional family roast.
- Preheat oven to 240C. Heat the oil in a frying pan over medium heat. Cook pork, turning, for 5 mins or until browned. Transfer to a baking pan with garlic, thyme, shallot and lemon rind.
- Add enough milk to the baking pan to just cover the pork, leaving the rind uncovered (you may not need all the milk at this stage). Transfer pork to oven. Roast, uncovered, for 30 mins.
- Reduce oven to 170C. Roast, topping up milk when needed, for 2 hours or until meat is tender and the rind is crisp. Transfer to a serving plate. Cover loosely with foil and set aside for 10 mins to rest.
- Meanwhile, strain milk mixture into a saucepan, pressing garlic through sieve into milk mixture. Discard solids.
- Add the cream to the milk mixture. Bring to the boil over high heat. Cook, stirring occasionally, for 10 mins or until sauce thickens and reduces.
- Heat a barbecue grill or chargrill on high. Lightly brush pear wedges with a little extra oil. Cook for 2 mins each side or until lightly charred.
- Arrange the pork and pear on a serving platter. Sprinkle with sage. Cut into slices and serve with the sauce.
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Store Spice Organizer
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