Pork loin with milk and mushroom cream. Lean meat despite being pork, which lends itself to multiple preparations, both whole and in slices. We can prepare it in any season of the year, because depending on the recipe we can consume it both hot and cold, as it also suits the recipe of ‘vitello tonnato’. We can also make grilled rolls or cutlets with sauce. It’s a very economical cut, but at the same time, it has 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.
thought for you:
- Rest time: 40 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Cooking with Food Processor, 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 (also frozen if desired)
- 3 sprigs rosemary
- 3 cloves garlic
- 2.1 oz extra virgin olive oil
- 3.4 fl oz white wine
- 1.3 cups milk
- 2 sprigs thyme
- 2 tsp broth cube
Tools
here’s what we need to make the
- Cutting board
- Knife
- Kitchen twine
- Pressure cooker I use Bimby TM6
Preparation. Pork Loin with Milk and Mushroom Cream
for both preparations.
Place the pork loin on the cutting board and make holes with the tip of a knife. Peel 2 garlic cloves and cut them lengthwise. Insert them into each hole.
Finally, take a sprig of rosemary and thyme and place it on the loin and tie the meat with twine.
Make multiple turns.
Clean the mushrooms and slice them. If using frozen mushrooms, let them defrost without discarding their liquid, which you will add to the pot.
In a non-stick pan, sauté chopped onion and 1 chopped garlic clove in a little olive oil for 4 minutes
Then place the meat and sauté for 5 minutes on each side, turning it without piercing it with the fork…
After browning it, deglaze with wine, turning it 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 it starts to whistle.
I recommend my pressure cooker, it reduces cooking times and is a great energy saver, click here
Alternatively, if using dried mushrooms, you’ll need at least 3.5 oz, and you’ll soften them in the milk you have at your disposal after warming it up.
If you don’t have a pressure cooker, continue cooking in a regular pot for 50 minutes, adding more liquid if it evaporates too much.
After the time has elapsed, remove the pork loin from the pot to 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. Combine the mushrooms you previously set aside with the rest of the blended sauce.
Arrange the slices on a serving platter and drizzle with the sauce. Bring to the table accompanied by a bowl with the sauce you prepared.
Here is the Pork Loin with Milk and Mushroom Cream, prepared with traditional cooking.
Put in the bowl the onion and 1 garlic clove, chop for 5 sec. speed 7
then gather with the spatula at the bottom.
Pour 1 oz of extra virgin olive oil, the vegetable broth cube and sauté for 3 min. speed 1.
Insert the blade cover. (I tried without the blade cover, but the knife group did not turn)
Place the meat on top, pour the milk, the wine, and finally the mushrooms cut into small pieces.
If you don’t have the blade cover, this resolves everything it’s compatible for TM5 and TM6 original, click to see
If opting for frozen ones, let them thaw first, without discarding their defrosting water, rather add it to the other ingredients in the bowl.
If using dried mushrooms, you’ll need at least 3.5 oz, and you’ll soften them in the milk you have at your disposal after warming it up.
Cook for 30 min. at 212°F speed 1.
After the time has elapsed, using a spatula and a fork, turn the meat and…
continue cooking for another 30 min. at 212°F speed 1.
Once cooked, remove the meat but leave half the mushrooms inside the bowl.
Remove the blade cover and blend the broth for 20 sec. speed 5.
When the preparation is finished and the meat has cooled, untie it and slice it.
Mix the sauce with the rest of the mushrooms that will remain more or less whole.
Place the pork loin slices on a plate with the sauce on top.
With our Bimby, here is the Pork Loin with Mushroom Sauce ready
storage:
Pork Loin with Milk and Mushroom Cream. This dish can be kept in the fridge for up to 3 days and in the freezer for up to 3 months.
