Roast pork with buttermilk and garlic and rosemary is a gourmet poem that can be shared in any season. It will only take you fifteen minutes to prepare this dish before leaving it to marinate in the fridge for 12 hours. As for cooking, allow 1 hour. Tenderness and creaminess will be at the table.

Buttermilk, kefir or whole milk

Obviously, if you don't have buttermilk any other fermented milk, such as kefir, will do. Better yet, here we give you the tips for making your own homemade fermented milk. Smart, economical and healthy!

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Ingredients

For 4-6 people

• 1.5kg of free-range roast pork in the fillet
• 10 cloves of garlic
• 5-6 nice sprigs of fresh rosemary
• 1l buttermilk
• 3 pinches of nutmeg
• 1 pinch of paprika
• 1 pinch of cayenne
• 1 bay leaf
• 2 teaspoons cornstarch
• Salt
• Mill pepper

Preparation

1. 12 hours before, prepare your marinade . In a mixing bowl, add crushed garlic, sprigs of rosemary, nutmeg, paprika, cayenne, bay leaf, salt and freshly ground pepper. Mix everything. Add the roast. Massage, mix. Make sure it is well covered, wrap and refrigerate for 24 hours.
2. Once the marinade time is complete, preheat your oven to 160°C . Take out a baking dish and pour in the marinade and the roast.
3. Cover the dish and put everything in the oven for 1 hour, making sure that the fermented milk does not overflow by turning the roast several times to ensure even cooking.
4. Once cooking is finished, remove the roast and place it on your cutting board. Wrap it in aluminum foil and let it rest like this for a good ten minutes.
5. Pass the sauce through cheesecloth, crushing the garlic cloves to obtain juice and fine pulp. In this resulting sauce, add the cornstarch mixed with a little water. Mix everything. Taste and adjust the seasoning if necessary. Pour this sauce into a sauce boat. Cut up the meat which you can serve with crunchy green beans cooked in the English style or a crunchy bok choy cabbage which you will cover like the meat with this beautiful garlic and rosemary sauce .

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