Pork Loin in Milk

Pork loin in milk is a classic Italian cuisine dish that wins you over with its tenderness and delicate flavor. Here’s how to prepare it:

Ingredients

• 700 g pork loin
• 500 ml whole milk
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves
• A few sprigs of fresh rosemary
• Salt and pepper to taste

Preparation

1. Season the pork loin with salt and pepper on all sides.
2. In a large saucepan, heat the extra virgin olive oil and sear the pork loin on all sides until golden brown. This step is essential to seal in the meat juices.
3. Meanwhile, peel the garlic cloves and lightly crush them with the back of a knife.
4. Add the garlic and rosemary sprigs to the pan with the pork loin. Let them flavor for a couple of minutes.
5. Pour in the milk to partially cover the meat and bring to a gentle boil. From this point, lower the heat, cover the pan, and cook over very low heat for about an hour and a half, turning the meat occasionally.
6. If the milk reduces too quickly, add a little water to prevent the meat from drying out. At the end of cooking, the pork loin should be very tender and the milk will have thickened into a delicious creamy sauce.
7. Remove the pork loin from the pan and let it rest for a few minutes before slicing.
8. Meanwhile, if necessary, you can blend the cooking juices for a smoother sauce and strain it to remove any herb or garlic pieces.
9. Serve the sliced pork loin with its milk cooking sauce.

Trivia

Cooking in milk is a technique widespread in Italy, especially in the North and Center, to tenderize meats and create creamy, flavorful sauces. Thanks to its slow coagulation, milk allows the meat to absorb a delicate flavor and remain particularly tender.