Italian Milk-Braised Pork Roast with Porcini Mushrooms & Creamy Lemon Polenta Recipe - (4.8/5)

Ingredients

• DEGLAZE:
• 2 ounces salt pork, chopped coarse
• 1/2 cup water
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 pork loin roast (3 to 4-pound), seasoned with salt and black pepper
• 1 tablespoon fresh garlic, minced
• Olive oil (for searing)
• 1/2 cup dry white wine
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 ounce dried porcini mushrooms, chopped
• 1/4 teaspoon baking soda
• 1 teaspoon anchovy paste
• 1/4 teaspoon red pepper flakes (decrease by half if you are sensitive to spice)
• Zest of 1 lemon, minced
• 2 sprigs each fresh rosemary and sage, tied with kitchen string
• POLENTA:
• 2 cups low-sodium chicken broth
• 2 cups buttermilk
• 1 cup yellow cornmeal
• 1/4 cup Parmesan, grated
• 2 tablespoons unsalted butter
• 1 tablespoon lemon zest, minced
• Heavy cream (just a splash, a scant 1/4 cup)
• Salt and black pepper, to taste