Recipe Swap: Roti de Porc au Lait

The theme of this week's recipe swap was celebrity recipes. I submitted an old favorite, Chicken Marengo from The Next Food Network Star, Melissa d'Arabian.  In return, I received Anthony Bourdain's Roti de Porc au Lait from Cheese Curd in Paradise.  After a string of bad luck, my parents are finally living in Houston.  Well, they are here, their belongings are on a broken down truck somewhere in Georgia.  So I made them this meal since it had been weeks since they had been able to cook at home.  What a success this dish was.  The sauce was drinkable.  I really wish I had some crusty bread to sop it up, though mashed potatoes worked just fine.

Roti de Porc au Lait

3 pound boneless pork loin roast
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 carrot, finely chopped
1 leek, white part only, finely chopped
1 garlic clove, finely chopped
2 tablespoons flour
2 cups whole milk (important not to "skim" on this)
½ teaspoon dried parsley
½ teaspoon dried thyme
1 bay leaf

Season the pork with salt and pepper. Heat the oil in a Dutch oven. When the oil is hot, swirl in the butter. Brown the roast on all sides, 6 to 7 minutes total. Remove the roast from the pan and set aside on the large plate. Add the onion, carrot, leek, and garlic and stir over high heat until soft and caramelized, about 10 minutes. Stirring constantly, add the flour and cook for 2 minutes, then add milk, parsley, thyme and the bay leaf. Bring to a boil and cook over high heat for 5 minutes. Add the pork and any juices that have collected on the plate. Reduce the heat to a simmer. Cover and cook over low heat for 1 hour, making sure to periodically rotate the pork (the sugars in the milk can cause sticking and scorching). Remove the pork and allow to rest for 15 minutes. Remove the bay leaf from the sauce. Using a hand blender, purée the sauce until foamy. Adjust the seasoning as needed. Carve the pork and arrange on a serving platter. Spoon the sauce over and serve immediately.

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