Ingredients
The following ingredients have 4 Servings
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 pork loin roast (3-4lb. or 1 pork sirloin tip roast (2-3 lb.) seasoned with salt and black pepper)
- 1 Tbsp minced fresh garlic
- 1/2 cup dry white wine (we used Pinot Grigio)
- 1 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 oz. dried porcini mushrooms (reconstituted in warm water, chopped **)
- 1 tsp anchovy paste
- 1/4 tsp. red pepper flakes
- Minced zest of one lemon
- 2 sprigs each fresh rosemary and sage (tied with kitchen string.)
- 2 cups chicken broth (low-sodium)
- 2 cups buttermilk
- 1 cup yellow cornmeal
- 1/4 cup Parmesan (grated)
- 2 tbsp butter (unsalted)
- 1 tbsp lemon zest (minced)
- salt (q.b.)
- black pepper (q.b.)
Instruction
- Heat butter and oil in a large skillet over medium-high heat until butter melts. Add pork, fat side down, and sear until brown, 3-4 minutes. Brown pork on all sides, about 5 minutes more; transfer to a 4- to 6-qt. slow cooker. Add garlic to skillet; cook 30 seconds.
- Deglaze skillet with wine, scraping up any brown bits. Add milk, cream, porcini, anchovy paste, pepper flakes, and zest; simmer 3 minutes. Pour milk mixture around pork in slow cooker; submerge rosemary and sage. Cover slow cooker and cook pork until an instant-read thermometer inserted into the thickest part register 145 degrees F on low setting, 2 hours. Transfer pork to a platter and tent with foil to keep warm. Discard rosemary and sage.
- Purée sauce in the slow cooker with a handheld blender until smooth; season with salt and black pepper.
- Slice pork and serve with sauce and Lemony Polenta.