This traditional slow cooked Italian roast is an ideal candidate for solar cooking. Don’t be surprised when you lift the lid to find that the milk has curdled, it’s supposed to do that.
Italian Pork Solar Braised in Milk
1/4 cup extra-virgin olive oil
2 tablespoons fresh sage leaves, minced
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
Zest of 1 lemon
1 boneless pork loin roast, trimmed (2 1/2 – 3 lb.)
2 tablespoons unsalted butter
1/2 cup dry white wine
2 cups whole milk
1 tablespoon cornstarch
Set Global Sun Oven out to preheat.
Combine oil, sage, garlic, salt, pepper, pepper flakes, and zest in a small bowl; coat roast with mixture. Heat butter in a frying pan and sear roast until browned on all sides. Deglaze pan with wine; cook until liquid is reduced by half. Pour milk into a 12-inch oval roasting pan; add roast and deglazing liquid. Cover and cook in Sun Oven until meat is fork tender, 1 1/2 to 2 hours. Remove roast and keep warm. Purée sauce in roasting pan using a handheld stick blender; transfer to a saucepan. Bring sauce to a boil. Dissolve cornstarch in one tablespoon cold water; whisk into sauce. Simmer sauce until thickened, about 1 minute. Season with salt and pepper. Serve pork with sauce.
Makes 6 servings.