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.