1 roast 2 lbs (1 kg) pork loin

2 vanilla beans, halved lengthwise

2 tablespoons (30 ml) butter

2 tablespoons (30 ml) olive oil

4 cups (1 litre) milk

1 bay leaf

1 teaspoon (5 ml) fennel seeds

Salt and pepper

Make a 15-cm (6-inch) deep incision in the centre of the roast to insert both parts of one vanilla bean.

In a saucepan, brown the roast on all sides in the butter and oil. Season with salt and pepper.

Add the milk and bay leaf with the second vanilla bean and the fennel seeds.

Bring to a boil. Reduce the heat, cover, and simmer gently for about 1 hour and 30 minutes.

Remove the pork roast. Set aside on a hot serving platter. Strain the broth through a sieve. Clean the pan and pour the broth back in it. Reduce by half over high heat. Adjust the seasoning.

Thinly slice the roast and serve with the pan juices. Serve with colourful vegetables and Salt-Roasted Potatoes.

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