Milk-braised pork roast with porcini mushrooms and creamy lemon polenta
Roast
Italian cuisine
2 ounces salt pork, chopped coarse ½ cup water 2 Tbsp. unsalted butter, divided 1 Tbsp. olive oil 1 pork loin roast (3–4 lb.), seasoned with salt and black pepper 1 Tbsp. minced fresh garlic olive oil (for searing) DEGLAZE: ½ cup dry white wine 1½ cups whole milk ½ cup heavy cream 1 oz. dried porcini mushrooms, chopped ¼ teaspoon baking soda 1 tsp. anchovy paste ¼ tsp. red pepper flakes (decrease by half if you are sensitive to spice) Minced zest of 1 lemon 2 sprigs each fresh rosemary and sage, tied with kitchen string For the Polenta: 2 cups low-sodium chicken broth 2 cups buttermilk 1 cup yellow cornmeal ¼ cup grated Parmesan 2 Tbsp. unsalted butter 1 Tbsp. minced lemon zest heavy cream (just a splash, a scant ¼ cup) Salt and black pepper to taste
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