Pork Loin in Milk in Jar Cooking, dear readers, here is the much-awaited recipe. Many of you asked me about cooking pork loin in milk in a microwave jar, and for a long time, I told you it would be difficult to manage the milk cooking. As many of you know, with the writing of my second book, Light Jar Cooking (link at the end of the recipe), I had to study and experiment a lot. This was to offer a quality leap, an evolution, in my technique. So, after many tests, I figured out how to manage the microwave power, so as not to make the milk splash. Tender and tasty, the Pork Loin in Milk in Jar Cooking is perfect for festive days, and you can prepare it 10 days ahead.
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Now, ready, jars, go!!

pork loin in milk in jar cooking in microwave

Difficulty: Medium
Cost: Medium
Rest time: 20 Minutes
Preparation time: 20 Minutes
Portions: 3
Cooking methods: Microwave, Jar Cooking
Cuisine: Italian
Seasonality: All seasons

Shopping List

14 oz pork loin (whole)
2 tbsp butter
2 tbsp extra virgin olive oil
3 leaves sage
1 sprig rosemary (small)
1 leaf bay leaf
1 white onion (small)
1 tbsp all-purpose flour
4 pinches salt
2 pinches pepper
2 tbsp dry white wine
2 carrots (4.6 oz)
2/3 cup whole milk

What You Need for This Recipe

You can purchase jars suitable for jar cooking on Decorazioni Dolci with discount code WECK10.

1 Jar low and wide with a thin seal
1 Microwave tray
1 Immersion blender
1 Cutting board
1 Knife

How to Make Pork Loin Roast in Milk in Jar Cooking

Peel and slice the onion, wash the herbs, and distribute everything in a microwave tray or a skillet*. Add the butter and olive oil, and brown for 6 minutes at maximum microwave power or for a few minutes in the skillet. Meanwhile, pat the meat dry with absorbent paper, massage it with two pinches of salt and pepper, then dust it with flour, making sure it adheres well.
Place the pork loin in the browned onion and brown at maximum microwave power for 6 minutes or for a few minutes per side in a skillet. Pour in the white wine and let it evaporate for 2 minutes. While the meat is browning, wash and slice the carrots, distribute them at the bottom of the jar, and season with the remaining 2 pinches of salt.
Take the browned pork loin and place it on the carrots in the jar, pour over the cooking mixture with all the herbs, and drizzle everything with milk. Clean the jar’s rim, close it, and secure it with the 4 clips. Place the jar in the microwave and set it to half power (I use 350 watts) for 8 minutes and start cooking. At the end, reset the microwave to medium power (I use 500 watts) and restart for 2 minutes. Once cooking is done, let it rest for at least 20 minutes*.
Once at room temperature, you can store the pork loin roast in milk in the refrigerator, where it will keep for 10 days. When you want to serve the pork loin in milk, proceed as follows: unclamp, place the jar in the microwave, and bring it to room temperature using the defrost function for about 3 minutes. Reset the microwave to 500 watts and start until the contents are hot, about 6 minutes. Pull the seal, remove the pork loin, and place it on a cutting board, slicing it thinly. Remove the bay leaf and rosemary sprig* from the milk cream, then blend everything well with the immersion blender. Distribute the cream in 3 plates and lay the pork loin slices on top*. Serve.

Rosella’s Tips for Making Pork Loin in a Jar in the Microwave

*To brown the roast, I used an air fryer at 392°F, using a small aluminum tray for the same minutes used with the microwave. If you have some slices of pork loin in milk left over, you can immerse them in the milk and carrot cream, close the jar, and store them in the refrigerator, where they will keep for 2 days. For convenience, you can tie the herbs with a piece of kitchen string, making it easier to remove them before blending the carrots with milk. The cooking times for the pork loin in the jar assume you are inserting the still-warm piece of meat. If it has already cooled, cook for 10 minutes at 350 watts.

Pork Loin Roast in Milk in Jar Cooking Variations…

For a more pronounced taste, you can wrap the pork loin in very thin slices of pancetta. In this case, the flour should be mixed with the milk before pouring it into the jar. If you don’t like onions, you can replace them with a clove of garlic in its skin. Pork loin in milk is also excellent for filling sandwiches, spreading the bread with a touch of mustard and adding some lettuce. Do you have leftover milk and carrot cream? Freeze it in cubes and use it to flavor your roasts.