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pork loin cooked in milk together apple red Camargue rice and sauce with capers

pork loin cooked in milk together apple red Camargue rice and sauce with capers
Serves: 6 people
Preparation: 20 min
Cooking the meat: 2 hours on low heat
Cooking Camargue red rice: 40 minutes (it is long enough to cook )

must:
a roast pork loin with 1500 kg "boneless loin"
1 liter of whole milk not to throw the milk can be used for another recipe you find at the end of post "
1 shallot
savory and thyme
2 tbsp olive oil salt and pepper
black pepper

To the accompaniment :
3 large tart apples
60 g Camargue red rice per person 1 tbsp
syrup of sugar cane
1 tbsp oil 1 tbsp water

10 g butter salt

For the sauce: 5 tbsp
capers
50 cl cream 1 tbsp thick
mustard "not strong"
salt and freshly ground black pepper

Preparation:
In a cast iron pan fry in a mixture of olive oil and butter, herbs de provence and finely minced shallot "but without the sweat stain
let him take Place in casserole roast loin and roast on all sides
Add liter of milk, salt and pepper to the boil
reduce heat to low, cover and simmer for 2 hours

Cook Camargue red rice in plenty of salted water for 40 minutes, then drain it
Peel apples, remove cores and seeds and cut into slices and fry in a pan in a mixture of butter and olive oil add the tablespoon of sugar cane syrup and 1 tablespoon of water and leave cook until apples are tender then add the red rice, salt and pepper, mix in a saucepan

lather a little butter to add the mustard, stir to blend the mustard butter and when the mixture is homogeneous and add hot cream let it warm a few minutes by hand whisking add the capers, salt and pepper Cut the roast
and arrange the slices on plates "hot" with rice and red apple sauce Serve immediately capers