Roast pork with Cup nut sauce
Instructions
The Cup tie with string, then put it in a casserole dish for roast; put the peeled garlic, a pinch of nutmeg, a few grains of pepper and two bay leaves. Pour the milk you have warmed in a pan, add salt then bring to the boil and put the cover, lowering the flame. Bake for 90 minutes.
When the COPA is cooked puree half of the cooking liquid with the butter, flour and almost all the walnuts. Put in a saucepan and let it over heat until you have a fairly thick sauce. Cut the sliced Cup, put it in the dish then pour over half the sauce and put the rest in a sauce pan and bring to the table. Finish with remaining walnuts.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing
- 800 g pork Cup
- 120 g shelled walnuts
- 2 liter of semi-skimmed milk
- 30 g butter
- 30 g flour
- Laurel
- nutmeg
- garlic
- salt
- pepe