This milk braised pork loin recipe includes all of the components you need for an entire meal including slices of tender pork, potatoes, and a creamy sauce. The pork and sauce component of the dinner is full of flavor from a combination of carrots, onions, celery, rosemary, milk, and wine.
To make the milk braised pork loin, a pork loin is first browned until golden before being combined with carrots, celery, onion, rosemary, wine, and milk, and braised until the pork loin is cooked through. Then, the pan mixture is pureed into a velvety gravy while potatoes are roasted in the oven. The resulting meal is hearty, delicious, and perfect for either a weeknight or Sunday dinner.
What is Milk Braised Pork Loin?
Milk braised pork loin is popular in Northern Italy where people braise meat in milk. The acid in the milk helps tenderize the meat as it cooks so that the pork is extremely succulent and juicy. While milk braised pork loin can include an array of ingredients such as pancetta or sage, this version uses carrots, onions, celery, rosemary, and wine to create an incredibly savory sauce.
Pro Tips
- Use a pan that is large enough to hold your roast. You can also cut the roast in half if you find it is particularly large.
- Browning the outside of the pork loin will give it the best possible flavor while sealing in the juices.
- If you don’t have an immersion blender to puree the sauce, you can use an upright blender or food processor instead.
- Choose potatoes that will hold their shape well during boiling and roasting such as russet potatoes or Yukon Gold potatoes.
- If you don’t have a tight-fitting lid for your pan, you can cover it with aluminum foil.
Frequently Asked Questions
Why Braise Pork in Milk?
While milk may seem like an odd ingredient to use for braising pork, it is a wonderful addition to this recipe as it helps tenderize the meat. The lactic acid in the milk helps break down the pork as it cooks, making it extra juicy.
What Should Be Served With Milk Braised Pork Loin?
This pork loin includes roasted potatoes and a creamy sauce that make it a complete meal. However, if you would like to add more freshness, you could also serve it with some steamed asparagus or green beans, or a tossed green salad.
Can I Add Other Vegetables to Milk Braised Pork Loin?
Yes, you definitely could! If you are short on onion and celery, you can feel free to add fennel instead. Meanwhile, chopped rutabaga or sweet potatoes would be delicious in place of the carrots.
How to Store Milk Braised Pork Loin
Leftovers of this milk braised pork loin recipe store in the fridge beautifully. Simply place the sliced pork, sauce, and potatoes in separate containers and place them in the fridge. They should keep well for up to 3 to 4 days.
Ingredients
How to Make Milk Braised Pork Loin With Rosemary Potatoes
For the roast, truss the roast with butcher’s twine.
For the roast, truss the roast with butcher’s twine.
Heat the butter and olive oil in a pan. Add the roast and brown it on all sides.
Heat the butter and olive oil in a pan. Add the roast and brown it on all sides.
Add the onion, carrot, celery, rosemary, white wine, and milk to the pan; cover it with a lid and allow it to cook for 1 hour.
Add the onion, carrot, celery, rosemary, white wine, and milk to the pan; cover it with a lid and allow it to cook for 1 hour.
Transfer the sauce to a bowl and blend it until smooth with an immersion blender.
Transfer the sauce to a bowl and blend it until smooth with an immersion blender.
Pour the sauce in the pan and stir in the cornstarch. Allow it to cook for a few minutes until thickened.
Pour the sauce in the pan and stir in the cornstarch. Allow it to cook for a few minutes until thickened.
For the potatoes, add the potatoes to a pot of water. Boil them for 40 minutes.
For the potatoes, add the potatoes to a pot of water. Boil them for 40 minutes.
Peel the potatoes. Drizzle some olive oil in a pan and add the potatoes. Season the potatoes with the pepper, salt, paprika, rosemary, thyme, oregano, and olive oil. Roast the potatoes in a 450 F (230 C) oven for 30 minutes.
Peel the potatoes. Drizzle some olive oil in a pan and add the potatoes. Season the potatoes with the pepper, salt, paprika, rosemary, thyme, oregano, and olive oil. Roast the potatoes in a 450 F (230 C) oven for 30 minutes.
Slice the pork loin and serve it with the potatoes on the side and the sauce on top. Garnish it with some fresh rosemary if desired.
Slice the pork loin and serve it with the potatoes on the side and the sauce on top. Garnish it with some fresh rosemary if desired.
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