An Old Time Favorite: Roti de Porc au Lait or Pork Roast in a Milk Sauce

Who cooks dinner at home on Sundays?you or your husband?! After talking to many of my friends, it appears that many husbands cook as much, or even more than their spouses at home and they are often the ones cooking on Sundays. If most dinners are cooked on the stove during the week, it seems that the grill is the medium of choice for Sundays dinner. In France, you will rarely see men in the kitchen, and you will rarely see anyone using the grill except in the summer. Really the main difference between a weekly meal and a Sunday meal in France, is the time that is spent in the kitchen. On weekdays, the meal is generally  fairly quick and easy to fix whereas on the weekends and most particularly on Sundays, the meal is more delicate and requires more preparation.  In France,  it was customary to have dishes such as Boeuf Bourguignon, or Coq au Vin. I loved those dishes. Well today I decided that I would start cooking those for my family despite the fact that my husband would not eat them… too bad for him , right?!?! So today we had a recipe that my mom made quite often: Pork Roast in a milk Sauce or Roti de Porc au Lait. It is a fairly easy recipe that requires very few ingredients. All it takes is time… but it is worth it!!!

Ingredients: 1 pork loin roast, 2 tbsp of butter, 1 medium onion chopped, 1 pack of small carrots, 1 tbsp of flour, 2 cups of milk, 1 bouquet garni ( parsley, thyme, rosemary in  bundle), 2 potatoes per person, cut in large squares.

Season the pork roast with salt and pepper. In a large pot, melt the butter and when the butter is sizzling saute the pork loin on either side. Remove the pork roast from the pot and add the onions to the pot. Saute them until they are becoming brown and soft. Add the carrots and saute them as well. Add 1 tbsp of flour and stir. Then empty 2 cup of milk in the pot and bring the mixture to boil. Cook for a few minutes and add the roast to the sauce as well as the bouquet garni. Taste the sauce and add more salt and pepper if you feel it is necessary. Lower the temperature to low, place the lid over the pot and cook the roast for about 40 minutes. Stir every 15 minutes and turn the roast to make sure that the roast is being cooked on all sides. 15 minutes before the end, add the potatoes.

When the roast has cooked for about 40 minutes, remove the roast from the pot and slice it. To serve, place a few slices on each plate, spoon the sauce over the meat and place a few potatoes on the sides of the meat. Et voila!!!

Bon Appetit and Happy Cooking!!!