- pork loin roast (not tenderloin) 1 kg (2.2 lbs)
- Milk 1 liter (4 1/3 cups) • 49 kcal
- Olive oil 80 ml (1/3 cup)
- Butter 80 g (2.8oz) • 717 kcal
- Salt 1 tsp • 1 kcal
Milk-Braised Pork Loin is a popular dish from Northern Italy, where it’s commonly known as Arrosto Di Maiale al Latte. There, the dish is pretty traditional. The milk contains lactic acid, which tenderizes the pork. As it cooks, the pork meat breaks down, which makes for deliciously tender pork. This recipe is a basic version of pork loin braised in milk, but you can add more ingredients to add flavor: pancetta, onion, garlic, and sage. As the milk cooks, it will curdle a bit. So, don’t be alarmed if you see bits of milk. Traditional recipes add capers or a bit of lemon juice which helps the curdling effect, and in Italy, it’s actually a desirable result! This may not be the prettiest dish, but the taste is amazing.
Place the pork piece on a chopping board and carefully tie with a cooking string.
Heat the oil and butter in a large skillet over medium-high heat.
Add the pork and sear until brown.
Turn the pork, and brown on all sides.
Sprinkle the pork with a generous amount of salt. Add in the milk.
Cover and cook for another 30-35 minutes over medium heat.
Remove the pork from the sauce and place on a wooden board. Cover loosely with aluminum foil and allow to rest for about 10 minutes.
Use a sharp knife to carefully remove the cooking string.
Place on a serving board and slice. Serve with prepared sauce.
– To make the sauce: Return the pot to medium heat and cook until the milk sauce begins to brown, curdle, and thicken.
– It’s important to only use whole milk (full fat) for this recipe. You can even use cream or heavy cream.
– You can serve this Milk-Braised Pork Loin with pasta or mashed potatoes, any side that will soak up that rich sauce! Add a side of green (like broccoli or spinach) for a pop of color.
– You can also make this Pork Loin Braised in a crockpot (slow cooker). Simply add all the ingredients to the pot and cook on low for 6 hours.
– Feel free to add fresh herbs to the sauce while cooking: rosemary, oregano, thyme, or sage are all good options. If you don’t have fresh herbs, dried sage will also work well. Add all the herbs after adding the milk.
– Some acidity goes well in this dish. Add a bit of lemon zest and a squeeze of lemon juice, or add a tablespoon or two of capers.
– To freeze: Cool the pork properly and make sure to freeze it within two hours. Wrap it tightly with plastic wrap (make sure to double wrap to avoid freezer burn) and store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.