Pork Loin in Milk

Pork loin in milk is a traditional dish of Italian cuisine, particularly from Tuscany. Cooking in milk ensures tender and juicy meat. Here’s how to prepare it.

Ingredients

• 1 kg pork loin
• 1 liter whole milk
• 2 sprigs fresh rosemary
• 4 sage leaves
• 2 garlic cloves
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Take the pork loin and sear it in a large pot with a drizzle of extra virgin olive oil, the garlic cloves, and the aromatic herbs (rosemary and sage). Brown the meat on all sides until a crust forms.
2. Season with salt and pepper according to personal taste.
3. At this point, pour the milk into the pot until it almost covers the pork loin. Bring to a boil and then lower the heat.
4. Let it cook for about 2 hours over low heat, turning the meat occasionally and adding milk if necessary. As it cooks, the milk will form lumps that will flavor and thicken the sauce.
5. When the meat is tender and the milk has reduced to a creamy sauce, remove the pork loin from the heat.
6. Slice the meat and place the slices on a serving platter. If the cooking sauce is too liquid, reduce it further over the heat.
7. Strain the sauce through a sieve to remove the lumps and pour it over the meat slices before serving.

Trivia

The milk-braised pork loin is a dish that lends itself very well to being reheated, also because resting allows the flavors to intensify even more. Additionally, some add a touch of fresh cream or a bit of grated Parmesan to the sauce to further enrich the flavor.