Pork Loin Braised in Milk

Arrosto di Maiale al Latte

Preparation info

  • Difficulty

    Easy

  • Serves

    4

    as a main course

Appears in

Pan roasting meat with milk produces a delectable nutty brown sauce and a very tender and moist roast. I have seen many variations of this recipe but I think this simple version, which I learned from my mother, is still the best.

Preparation time: 15 minutes
Total time from start to finish: 2 hours

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons vegetable oil
  • 2 pounds boneless pork loin
  • Salt
  • Freshly ground black pepper
  • About cups whole milk

Method

  1. Put the butter and oil in a heavy-bottomed braising pan that will accommodate the pork and place it over medium-high heat. When the butter and oil are hot and the butter is just beginning to turn color, put in the meat with the fat side down. Brown the meat evenly on all sides.
  2. Season the pork with salt and pepper and add 1 cup of the milk. When the milk comes to a simmer, lower the heat to medium-low and cover the pot with the lid slightly askew. Cook, turning the meat occasionally, until the milk is reduced and forms a thick brown sauce, about 20 minutes. Add the remaining milk and continue cooking at a gentle but steady simmer with the lid slightly askew, turning the meat every 15 to 20 minutes. The roast is done when it is tender when pierced with a fork, after cooking a total of 1½ to 2 hours, depending on the thickness of the pork loin. If the pan is dry before the meat is tender, add a little more milk.
  3. When the pork is done, transfer the meat to a cutting board. The milk should have formed a thick brown sauce. If it hasn’t, raise the heat and cook until the sauce is reduced and turns nut brown. Tip the pot and skim off most of the fat from the surface. Cut the pork into thin slices, return them to the pan, and turn to coat with the sauce. Transfer the meat to a serving platter, pour the sauce over it, and serve at once.

Note

This pork roast can easily be prepared a day or two ahead of time and kept refrigerated. When you are ready to serve, slice the meat and reheat it in the sauce.

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