- 3 lb Moody’s boneless pork loin roast
- Salt and pepper to taste
- 2 T olive oil
- 1 T butter
- 1 onion, medium chopped
- 1 carrot finely chopped
- 1 leek white part only, finely chopped
- 1 clove garlic finely chopped
- 1 T all-purpose flour
- 2 cups whole milk
- 1 bouquet garni*
Season the pork with salt and pepper. Heat the oil in a Dutch oven. When the oil is hot, add the butter. Brown the roast on all sides, 6 to 7 minutes total. Remove the roast from the pan and set aside on a large platter.
To the Dutch oven, 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 the milk and bouquet garni. Bring to a boil and cook over high heat for 5 minutes. Add the pork and any juices collected on the platter. Reduce the heat to a simmer, cover and cook over low heat for 1 hour, making sure to rotate the pork (the sugars in the milk can cause sticking and scorching). Remove the pork and allow to rest for 15 minutes.
Remove and discard the bouquet garni. Strain the cooking liquid into a small pot and bring to a boil. 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 around. Serve immediately
*Bouquet garni: 1 sprig of flat parsley, 2 sprigs of fresh thyme and 1 bay leaf tied together with string and used for flavoring (usually in stews or sauces). Tying the bundle in cheesecloth makes it easier to retrieve from the pot.
Wine pairing: Serve with Writer’s Block Pinot Noir.