Pork Loin Braised in Milk

I’m getting inspired for my trip to Italy soon and thought you might like a little inspiration too.  This recipe is an adaptation of Maiale in Tegame al Latte, from Cooking the Roman Way. This recipe for many Italians is associated with childhood because milk was typically reserved for children. I hope you enjoy it.


Pork Loin Braised in Milk


2 lbs. pork lion or roast
4 sprigs of rosemary

Salt and pepper

4 cloves of garlic, peeled
2 Tablespoons olive oil
6 cups whole milk

Rinse and pat dry pork loin.  If it isn’t dry the meat won’t sear and obtain the crust you want to hold in the moisture during the long braise.  Make incisions along the length of the loin. Insert the rosemary and garlic into the incisions. Bundle the remaining rosemary around the loin and bind with cooking twine.
Heat oil. Sprinkle salt and pepper over the meat. Brown on all sides.
In the mean time heat the milk in a separate pan and bring it to a low boil, remove from the heat.

After the loin has browned, pour off the fat and gently pour in the heated milk. Pouring in just enough to almost cover the loin. Bring back to a low simmer.  Adjust heat to maintain simmer and cover. Simmer for 15 minutes turning twice.
Uncover, adjust heat to maintain the simmer. Cook uncovered for 1-1 1/2 hours. Turning periodically and add remaining milk as needed. Pork is done when juices run clear.
Remove and allow to rest.
Strain fat from milk sauce and bring to a heat and reduce the sauce. Stirring throughout until sauce has thickened. Strain through a sieve to remove any lumps. Serve with roasted Rosemary red potatoes.



Buon appetito



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