25 August 2014,16:51 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
1 hour

Preparation Method :

  • Season the pork with salt and pepper. Roll and tie with a few twists of kitchen string.
  • Heat the butter and oil in a heavy-bottomed pan with the rosemary. When the butter foams, add the onion and sauté until softened, 5 minutes. Add the pork and lightly brown all over, about 10 minutes.
  • Pour the vinegar over the pork and simmer until it has evaporated. Add the milk and beef stock cube.
  • Partially cover the pan and simmer for 1 hour, turning the meat from time to time. When cooked, the sauce in the pan should be well-reduced and thick.
  • Slice the pork, transfer to a heated serving dish, and spoon the sauce over the top. Serve hot with the potatoes and the pan juices spooned over the top.


  • 2 kg boneless pork loin roast
  • Salt and freshly ground black pepper
  • 4 tablespoons butter
  • 100 ml sesame oil
  • 2 sprig rosemary
  • 2 onions, finely chopped
  • 200 ml dry white vinegar
  • 450 ml milk
  • 2 beef stock cube, crumbled
  • Boiled potatoes, to serve

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