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Pork Loin simmered in milk and Basmati rice


1 pork loin (about 2lbs – 1kg) – with or without bones;

1/4 gallon of whole milk

1/2 onion, celery and carrots (chopped)

2 tablespoons olive oil

1 teaspoon salt

mixed herbs (bay leaves, sage, rosemary – thin chopped)

2 cups basmati rice

1 small onion


1 teaspoon salt

For the roasted pork loin:

1. Mix the herbs and the salt with the olive oil, pour on the meat and with your hands massage the loin to gently let the herbs and the salt enter the meat;

2. Heat the oil in a pot and brown the meat on all sides (this way the meat wil remain juicy and tender);

3. Add chopped carrots, celery, onion and milk. Cover and place in preheat oven at 350F (180C) for 45 minutes;

For the Basmati Rice:

4. Heat to boil2 pints of water with 1 teaspoon of salt

5. Make three holes in the onion with a tootpick and put the whole cloves in them. Add the onion to the water;

6. Add rice, cook for 5 minutes. Turn off heating and cover the rice. Let it rest until all the water is absorbed by the rice;

7. Cut the loin in 5 mm thick slices. Put the juice and the vegetables in a blender and reduce it to a smooth sauce.

8. Serve the loin with rice and its sauce.


Hint: The sauce can be used as a tasty pasta dressing!

One Response

  1. Yummie!

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