Pork Loin with Milk and Mushroom Cream. Lean meat despite being pork, which lends itself to multiple preparations, both whole and sliced. We can prepare it in any season of the year because we can consume it either hot or cold, depending on the recipe, as it is also suitable for the veal tonnato recipe. But we can also make grilled or sauced rolls or even breaded cutlets. It’s a very economical cut, yet has quite respectable nutritional properties.
Today I propose it with mushrooms, with traditional preparation and with the Bimby.
You need to add carbohydrates to make a complete dish.
think about you:
- Rest time: 40 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Cooking with kitchen robot, Slow cooking, Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
- Energy 296.67 (Kcal)
- Carbohydrates 5.13 (g) of which sugars 3.62 (g)
- Proteins 33.68 (g)
- Fat 14.73 (g) of which saturated 3.71 (g)of which unsaturated 3.34 (g)
- Fibers 0.92 (g)
- Sodium 73.36 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2.2 lbs pork loin (whole)
- 2.1 oz white onion
- 17.6 oz mushrooms (as desired, even frozen)
- 3 sprigs rosemary
- 3 cloves garlic
- 4.2 oz extra virgin olive oil
- 0.4 cups white wine
- 1.3 cups milk
- 2 sprigs thyme
- 2 teaspoons broth cube
Pork Loin with Milk and Mushroom Cream
Tools
here’s what we need to make the
- Cutting board
- Knife
- Kitchen twine
- 1 Pressure cooker my Bimby
Preparation. Pork Loin with Milk and Mushroom Cream
for both preparations.
Place the pork loin on the cutting board and make slits with the tip of a knife. Peel 2 garlic cloves and cut them lengthwise. Insert them into each slit.
Finally, take a sprig of rosemary and some thyme and place it on the pork loin, tying the meat with kitchen twine.
Make several turns.
Clean the mushrooms and slice them. If using frozen mushrooms, let them thaw without losing their vegetation water, which you will add to the pot.
In a non-stick pan, sauté the chopped onion and 1 garlic clove in a drizzle of extra virgin olive oil for 4 minutes
Then add the meat and sauté for 5 minutes per side, turning it without piercing with a fork…
After browning it, deglaze with wine, turning again until all the alcohol has evaporated.
Transfer the meat to a pressure cooker, add the milk and mushrooms, close the lid, and cook for 20 minutes from the moment of the whistle.
I recommend my pressure cooker; it reduces cooking times and is a significant energy saving, click here
Alternatively, if using dried mushrooms, you need at least 3.5 oz, and you will soften them in the milk you have after warming it.
If you don’t have a pressure cooker, continue cooking in a normal pot for 50 minutes, adding more liquid if it evaporates too much.
When the time is up, take the pork loin out of the pot to let it cool.
also remove some mushrooms and leave the rest in the pot
Immerse the blender directly into the pot and blend all the sauce.
At this point, the pork loin will have cooled, untie it and slice it as finely as possible. Add the mushrooms you previously removed and mix them with the rest of the sauce you blended.
Arrange the slices on a serving dish and drizzle with the sauce. Serve accompanied by a bowl with the sauce you prepared.
Here is the Pork Loin with Milk and Mushroom Cream ready with traditional cooking.
Place the onion and 1 garlic clove in the bowl, chop for 5 seconds at speed 7
then gather it with the spatula at the bottom.
Pour in 1 oz of extra virgin olive oil, the vegetable cube, and flavor for 3 minutes at speed 1.
Insert the blade cover. (I tried without the blade cover, but the blade assembly would not turn)
Place the meat on top, pour the milk, wine, and finally the chopped mushrooms.
If you don’t have the blade cover, this is compatible for tm5 and tm6 original, click to see
Opting for frozen ones, let them thaw first, without throwing away their thawing water, but instead add it to the other ingredients in the bowl.
If using dried mushrooms, you need at least 3.5 oz, and you will soften them in the milk you have after warming it.
Cook for 30 minutes at 212°F speed 1.
After the time, with the help of the spatula and a meat fork, turn the meat and…
continue cooking for another 30 minutes at 212°F speed 1.
At the end of cooking, remove the meat but leave half the mushrooms in the bowl.
Remove the blade cover and blend the broth for 20 seconds at speed 5.
After the preparation is complete, and the meat has cooled, untie it and slice it.
Mix the remaining mushrooms, which will stay more or less whole, with the sauce.
Arrange the pork loin slices on a plate with the sauce on top.
With our Bimby, here is the Pork Loin with Mushroom Sauce ready
conservation:
Pork Loin with Milk and Mushroom Cream. You can store this dish in the fridge for up to 3 days and in the freezer for up to 3 months.
