Milk-braised pork roast is a very simple preparation for a very tasty main course that can be served with potatoes (I made a potato gratin, for which I will soon give you the recipe) or other cooked vegetables (such as zucchini). Loin, back, tenderloin… perfect cuts for this simple dish taken directly from my mom’s cookbook ^_^ and Maria is a fantastic cook!
RED WINE BRAISED
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MILK-BRAISED PORK ROAST
The Kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients MILK-BRAISED PORK ROAST RECIPE
- 2.2 lbs pork loin
- 4.2 cups Milk (the liquid must completely cover the meat)
- as needed Butter
- 1 glass dry white wine
- as needed salt and pepper
Tools MILK-BRAISED PORK ROAST RECIPE
#ADV
- Pan
- Kitchen twine
Preparation MILK-BRAISED PORK ROAST RECIPE
First, tie the piece of pork tightly to keep it from falling apart during cooking and to have intact and well-made slices later.
In a sufficiently large pot that perfectly holds the meat, melt a good piece of butter and place the loin in it.
Sear over high heat to seal the meat juices and keep it tender inside.
After that, add the dry white wine and let the alcohol evaporate completely.
Then add the milk until it covers the meat and cook on low heat for about 60 minutes.
Once cooked, let the meat cool to slice it better and blend the lumpy sauce that the milk curds will have created during cooking.
Sliced the meat and top it with the warm creamy sauce before serving.
As I mentioned, I served it with a potato gratin (boiled potatoes sliced and layered with parmesan in my baking dish with a bit of cream and milk and rosemary sprigs, baked for about 40 minutes).
It is a simple, economical, very tasty preparation, so I wish you a good appetite with milk-braised pork roast!
Annalisa
Tips and notes
I also suggest these other preparations:
PORK ROAST WITH PLUMS AND APPLES
TENDERLOIN ROAST WITH MUSHROOMS
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