Milk & sour cream braised pork
Made this tonight, riffing on a recipe I stumbled across a while ago. I changed it up a lot (it originally had no sour cream, onions, or garlic), so I’m calling this my own! Woo!
- pork loin roast, 2-3 lbs
- salt & pepper
- 2 tbsp olive oil
- 1 cup sour cream
- 2-3 cups milk
- 1 cup chicken stock
- 1 onion, diced
- Zest from one lemon
- 5-6 garlic cloves, minced
- 1/4-1/2 c vermouth (optional)
- 10-20 fresh sage leaves, torn into thirds
- 3 tbsp butter
- Preheat your oven to 325F.
- Generously salt & pepper the pork & let sit at room temp for 20 mins or so.
- Heat olive oil in a smallish dutch oven or stock pot (with a lid!) large enough to snugly hold the roast & liquids. (Mine’s a 5 qt oval cast iron pot.)
- Brown the pork on all sides, and set aside.
- Let the pot cool a little so the butter doesn’t burn, and add the butter. Throw in the onions and saute those for a bit over med-low heat ’til translucent.
- While the onions are doing their thing, mix the sour cream and milk together in a bowl until well blended. This just eliminates any sour cream lumps. Add the chicken stock to this mixture as well.
- Back to the pot of onions — add the lemon zest and garlic, and saute those for 4-5 mins.
- Turn up the heat a bit and add the vermouth if you’re using it. Let this cook down and reduce for a bit.
- Throw in the sage leaves, and stir until wilted.
- Put the pork back in the pot, and pour the milk/sour cream/chicken stock mixture over top.
- Cover and transfer into the now heated oven.
- Braise at 325F for 4-5 hours, checking every hour or so to make sure it’s all nice and happy.
- About 30 mins before you plan to eat, take the lid off the pot, give the sauce a nice stir, then stick it back in the oven to reduce and thicken (leaving the pork in there…the pork is happy).
- Remove from the oven, move pork to a plate to rest for 10 mins.
- Slice pork, put it on some egg noodles or rice or mashed potatoes or something, and spoon over a generous amount of the sauce. Yum.