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| Pork with a twist and a creamy gravy over it. | |||||
| Ingredients: | |||||
| 4 1/2 lb | pork loin roast | ||||
| 3 Tbs | butter | ||||
| 3 Tbs | oive oil | ||||
| salt | |||||
| pepper | |||||
| 1 can | evaporated milk | ||||
| 1/4 c | chicken broth | ||||
| Directions: | |||||
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Rinse and dry the roast. Heat the butter and oil in a dutch oven. Season roast and add to pot. Brown on all sides.
Add enough evaporated milk to cover the roast 3/4 of the way up. Bring to boil. REduce. Cover partially. Simmer 2-2 1/2 hours, turning often or until milk has turned into nut brown clusters. Remove roast to a platter. Let stand 10 minutes. Bring pan juices to boy. Add chicken broth and cook until reduced to about half. STrain. Slice meat and serve with sauce. |
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