Pork Loin Braised in Milk

Pork Loin Braised in Milk is a very common dish in northern Italy, Emilia Romagna and Lombardy in special way. During winter season, it is the typical dish of Sundays or festivities.

Braised pork loin usually is cooked in different ways: with wine, lemon, marsala or mustard. But Pork Loin Braised in Milk remains our favorite. Milk softens the pork meat and makes a tasty, light sauce.

More over, onion and garlic acidity help curd formation, which is the most important thing for the success of the sauce. For this reason it would be better using whole milk.

Try Pork Loin Braised in Milk Italian Recipe. It's very easy and tasty!

See also:

• Stuffed Veal Breast Recipe
• Classic Italian Meatloaf Recipe
• Stuffed Cabbage Rolls
• Roast Turkey Breast with Grapes
• Bombette Pugliesi: Easy Italian Meat Rolls
• Pork Tenderloin with Walnut Sauce
• Roast Pork with Chestnuts

Ingredients

• Prep Time: 20 Min
• Cool Time: 2 H
• Servings: 6

• 800 g ( 21 oz ) of pork loin
• 1 liter of whole milk
• 3 tablespoons of all-purpose flour
• 3 cloves of garlic
• 1 small onion or shallot
• extra virgin olive oil
• sage and rosemary
• salt and pepper

Pork Loin Braised in Milk Italian Recipe: Instructions

Choose a piece of pork loin preferably with a bit of fat (1). Put it in a bowl and cover it completely with milk (2). If you don't have to hurry up, you can prepare the meat the day before and leave it in the milk, covered and refrigerated, up to 12 hours.

It will be even more tender. Otherwise let the loin in milk while you prepare the cooking basics. In a pot with high sides, put 4 tablespoons of extra virgin olive oil, garlic and onion cut into slices, then simmer over low heat for ⅔ minutes (3).

Flour the piece of meat in all its parts (4) and let it roast on all sides for few minutes over medium heat. For this task, use wooden spoons and be careful not to pierce the meat (5 - 6). 

After the loin is roasted on each side, add salt and pepper to taste, a few sage leaves and two sprigs of rosemary, then pour the milk in which the meat had rested (7). Cook the pork loin for about 1 and ½ hours over low heat.

Keep the pot covered and sometimes turn the meat (8). Remove the Pork Loin Braised in Milk from the pot and let it cool. If the sauce that was formed with the curdled milk is too watery, let it cook for a littele while or add a bit of flour. Finally slice the Pork Loin Braised in Milk (9), 

place the slices in a baking dish with the sauce and heat them before serving (10).

We recommend: try Italian Pork Loin Braised in Milk with red potatoes and green apples. This combination is very tasty. The acidity of green apple balances the sweetness of the milk and the fat of pork and gives freshness to the dish (11).