Pork Loin Braised in Milk Italian Recipe

Method11 steps · about 2 hr 20 min

1. 1

   Step 1: Put the 800 g pork loin in a bowl that fits it snugly and pour over the 1 liter whole milk to cover. Cover the bowl and keep it refrigerated while preparing the aromatics. Keep the milk for the braise.

   Uses 800 g whole pork loin · 1 liter whole milk

   
2. 2

   Step 2: Slice the 3 garlic cloves and small onion (1 small). Heat the 4 tbsp olive oil in a high-sided pot over low heat and gently cook the sliced aromatics until softened and fragrant.

   Uses 3 garlic cloves · 1 small onion · 4 tbsp extra virgin olive oil

3. 3

   Step 3: Lift the pork from the milk in step 1, letting excess milk drip back into the bowl. Keep that milk refrigerated until step 6. Lightly dust all sides of the pork with flour from the 3 tbsp supply; discard any flour left after contact with the raw meat.

   Uses Pork loin from the milk hold in step 1 · Flour as needed from the 3 tbsp dusting supply

   
4. 4

   Step 4: Put the floured pork from step 3 into the aromatic oil from step 2. Brown it on all sides over medium heat for a few minutes, turning it with wooden spoons without piercing the meat.

   Uses Flour-coated pork from step 3 · Aromatic oil from step 2

5. 5

   Step 5: Season the browned pork and aromatics from step 4 with salt and black pepper to taste. Add a few sage leaves and the 2 rosemary sprigs.

   Uses Browned pork pot from step 4 · Salt to taste · Black pepper to taste · A few sage leaves · 2 rosemary sprigs

6. 6

   Step 6: Pour all the reserved milk from the bowl in step 1 into the seasoned pork pot from step 5 and bring it to a simmer.

   Uses Seasoned pork pot from step 5 · All reserved milk from the hold in step 1

   
7. 7

   Step 7: Cover the pot from step 6 and braise over low heat for about 1½ hours, turning the loin occasionally. Continue until cooked through; check that the centre reaches at least 63°C/145°F. The milk will form curds as it cooks.

   Braise pork in milk · 90 minUses Milk-braise pot from step 6

8. 8

   Step 8: Lift the cooked loin from step 7 onto a board, leaving the milk sauce in the pot. Rest for at least 3 minutes and let it cool briefly until comfortable to handle and slice.

   Rest cooked pork before slicing · 3 minUses Braised pork pot from step 7

9. 9

   Step 9: If the milk sauce left in the pot in step 8 is watery, simmer it a little longer until thick enough to coat the slices. Keep its cooked curds in the sauce.

   Uses Milk sauce left in the pot in step 8

10. 10

    Step 10: Slice the rested loin from step 8. Arrange it in a baking dish with the sauce from step 9 and heat through before serving.

    Uses Rested loin from step 8 · Finished sauce from step 9

11. 11

    Step 11: Serve the warm sliced pork and milk sauce from step 10 in six portions. If desired, serve with plain ready-cooked red potatoes and slices of green apple.

    Uses Warm pork and milk sauce from step 10 · Optional ready-cooked red potatoes · Optional green apple slices