Name: Pork Eye of Round in Milk
Prep time: 5 minutes
Cook time: 2 hours
Total time: 5 minutes + 2 hours
Yield: 6 to 8
Ingredients: 2 Quebec pork eyes of round (this cut comes from the leg); 4 tbsp. 60 ml your choice of fat; 2 onions, thinly sliced; 6 cups 1.5 L milk; 4 cups 1 L porcini mushrooms, cubed (or your choice of mushrooms); 4 cloves garlic, chopped; 2 bay leaves; 2 sprigs rosemary; 2 sprigs thyme; 1 cube store-bought vegetable stock; 1 tbsp. 15 ml honey or maple syrup; Salt and pepper, to taste

Pork Eye of Round in Milk

2 hours Cook time 5 minutes Prep time 6 to 8 servings

Preparation

On the stove

In a heated casserole, sear the meat coated in your choice of fat for 2 minutes on each side. Remove from skillet and set aside.
In the same casserole, sauté onions in remaining fat over high heat for 2 minutes.
Add meat, milk, mushrooms, garlic, bay leaf, rosemary, thyme, vegetable broth, honey, then cover and reduce over very low heat for 2 hours. During cooking, the fat from the milk will separate from the broth. It is normal for the milk’s texture to change. Simply blend the sauce and reduce, if necessary.
Turn meat halfway through cooking. Season to taste. Stir sauce and reduce, if necessary.
Cut meat into thin slices.
Serve pork slices coated in sauce with fresh pasta on the side.

Pork Eye of Round in Milk

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