Video: How to make scotch fillet

Flavours of home is a series of recipes from around the world cooked by people at home in Otago. This week, Linda McCallum-Jackson, from Havoc free-range pig farm, shows us how to cook one of her favourite pork recipes.

Pork cooked in milk is a traditional recipe cooked in homes in Italy and other parts of Europe.

Linda McCallum-Jackson's grandmother used to cook this version although she didn't use garlic back in those days.

It makes a nice curdy sauce as it cooks.

Havoc Pork Scotch fillet in milk

1 pork Scotch fillet, approx 1kg
50g butter
A splash of good quality oil
1 cinnamon stick
6 rosemary quills
1 lemon, zest and juice
6 whole cloves of garlic (skin on)
500ml milk (use full fat or blue top)
Salt and pepper to taste

Heat butter and oil in pan. Lightly salt the pork scotch fillet and sear until browned all over.

Take the meat from pan, cut 6 slits with the point of a sharp knife and insert rosemary quills.

Put the meat into greased casserole dish and add milk, lemon zest and juice, garlic cloves, broken cinnamon stick and salt & pepper to taste.

Cover the casserole dish with lid or foil and bake in preheated oven. Cook at 180degC for 1 hour 10 minutes.

Remove casserole from oven and uncover. Take the meat out of the casserole, cover and stand in a warm place for 5 minutes to rest. Keep the wonderful curdy sauce warm.

Remove the garlic and rosemary, slice the meat and serve with the curdy sauce, accompanied by greens and potatoes mashed with carrot and pumpkin.

Serves 6 ordinary people or 4 farm workers