Pork Loin Braised in Milk Italian Recipe

Ingredients

• 800 g (21 oz)pork loin
• 1 litrewhole milk
• 3 tablespoonsplain flour
• 3 clovesgarlic
• 1 smallonion or shallot
• 4 tablespoonsextra-virgin olive oil
• to tastesage
• to tasterosemary
• to tastesalt
• to tastepepper

Instructions

1. 1

   Soak the pork

   Put the pork loin in a bowl and pour over the milk until the meat is covered.

2. 2

   Make the soffritto

   Heat 4 tablespoons of extra-virgin olive oil and cook the garlic and onion together to make a soffritto.

3. 3

   Flour the pork

   Take the pork loin from the milk and coat it with the flour.

4. 4

   Brown the meat

   Roast the pork over medium heat for a few minutes, turning it so all sides brown.

5. 5

   Season and add herbs

   Add salt, pepper, a few sage leaves and two sprigs of rosemary.

6. 6

   Add the milk

   Pour in the milk that covered the pork loin.

7. 7

   Braise until tender

   Cook over low heat for about 1½ hours.

What is pork loin braised in milk?

This Italian-style braise cooks pork loin slowly in milk rather than wine or stock. As it simmers, the milk separates into soft curds and a savoury sauce.

The recipe's appeal is its contrast of mild, tender pork with the gently browned onion, garlic and aromatic herbs. Flour on the meat helps the cooking liquid cling to it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 287 calories, 0g protein, 0g carbs, 0g fat.

Pork loin provides most of the protein, while the milk contributes protein, carbohydrate and fat; the flour adds a little carbohydrate, and olive oil adds fat. Serve a moderate portion with vegetables and a simple starch to round out the plate.

The role of the milk

Milk: use whole milk as specified for a fuller sauce. The recipe uses the same milk for soaking and braising, so add it after browning the pork.

Curds: the sauce may look separated rather than smooth as it cooks. This is expected in this style of braise; the curds are part of its character.

Build flavour before braising

Soffritto: soften the onion and garlic in olive oil to create the savoury base. Keep the heat moderate so the garlic does not scorch.

Browning: coat the pork in flour, then turn it to colour each side. This adds flavour and helps thicken the cooking liquid.

Keep the simmer gentle

Low heat: once the milk is added, let the pork cook gently for about 1½ hours. A calm simmer is preferable to a hard boil, which can make the sauce break more abruptly.

Doneness: check the thickest part of the loin before serving. It should be cooked through and tender; a food thermometer can help confirm doneness.

Season with herbs

Sage: add a few leaves for a savoury, earthy note that works well with pork and milk.

Rosemary: use two sprigs, as directed, and remove the woody stems before serving if you prefer. Season with salt and pepper to taste.

Serving ideas

Slice the pork across the grain and spoon the milk sauce over the top. A starch such as mashed potatoes, polenta or bread is useful for catching the sauce.

For balance, add a green vegetable or a crisp salad alongside the rich, gently flavoured braise.

Recipe notes & tips

• Use a bowl just large enough to keep the pork mostly covered by the milk.
• Pat the pork dry before flouring so the coating adheres more evenly.
• Turn the loin carefully while browning to colour all sides.
• Keep the heat low after adding the milk and avoid a vigorous boil.
• Taste the sauce before serving and adjust the salt and pepper.

Variations

• Add bay: include a bay leaf with the sage and rosemary for another herbal note.
• Use shallot: choose the listed shallot instead of onion for a milder flavour.
• Add lemon zest: grate a little zest over the finished pork for a fresh contrast.
• Serve with polenta: spoon the milk sauce over soft polenta as a hearty accompaniment.
• Add vegetables: serve with cooked greens or seasonal vegetables for colour and freshness.

Common mistakes to avoid

• Scorching the garlic: cook the soffritto over moderate heat and stir it so the garlic stays pale.
• Skipping the browning: turn the floured loin to colour every side before adding the milk.
• Boiling hard: lower the heat after adding the milk so the braise simmers gently.
• Expecting a smooth sauce: milk can form curds as it cooks; this is normal for the recipe.
• Cutting too soon: let the pork rest briefly after cooking so it is easier to slice neatly.

How to store

Refrigerate leftover pork and sauce in a covered container for up to 3 days. Reheat gently in a saucepan over low heat until hot throughout, adding a splash of milk if the sauce has thickened.

Frequently asked questions