Roast pork loin

Ingredients for 6 servings:

• 1 ½ kg roast pork, boned back, preferably organic
• 1 tsp fennel seeds
• 1 tsp organic lemon peel, grated
• 1 tbsp pepper, coarsely ground
• 3 onions
• 200 ml white wine
• 200 ml milk
• 200 ml cream
• Salt
• 1 sprig(s) sage
• Oil, neutral

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

gently braised in milk and cream

Pound the coarsely ground pepper with the fennel seeds, mix with the lemon zest and a little oil, rub the meat into the sauce, and let it marinate for a few hours. Preheat the oven to 120°C fan/gas mark 3. In a suitable roasting pan, slowly sear the meat in a little oil over medium heat until light brown on all sides. Remove from the pan and season with salt all over. Fry the chopped onions in the roasting pan until light yellow, deglaze with the white wine, and reduce slightly. Add the milk and cream, salt, and bring to a boil. Add the sage sprig and return the meat to the roasting pan. Cover and return to the oven. After 1.5 hours, turn the meat over once. After another 1.5 hours, the meat will be cooked through and buttery soft. Remove the meat and let it rest briefly. Remove the sage from the sauce, trim the fat if necessary, and, since the milk has curdled, blend once with a hand blender to make the sauce smooth. Season to taste. Return to the heat, cut the meat into neat slices, and briefly reheat in the sauce. Serve. Serve with tagliatelle, gnocchi, or polenta.