Pork Loin with Milk Cream.
A classic festive dish. Today I am offering it to you in an easy yet delicious version.
The cooking method will make the meat very tender and not dry.
To “force” my husband to eat meat at Christmas, I have to pamper him. He doesn’t want fat, he doesn’t want bones, but he wants it tasty. So I try to satisfy him this way.
Think for yourself
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 351.39 (Kcal)
- Carbohydrates 10.40 (g) of which sugars 6.38 (g)
- Proteins 40.38 (g)
- Fat 14.01 (g) of which saturated 4.29 (g)of which unsaturated 4.29 (g)
- Fibers 1.87 (g)
- Sodium 249.75 (mg)
Indicative values for a portion of 233 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
let’s do the shopping
- 2.2 lbs pork loin
- 7 oz onion
- 7 carrots
- 3.5 oz celery
- 3 cloves garlic
- to taste juniper berries
- to taste rosemary
- to taste sage
- 5 fl oz white wine
- 13.5 fl oz milk
- to taste salt
- 2 tbsp extra virgin olive oil
- to taste pepper
Pork Loin with Milk Cream
Tools
What I need to prepare
- Pan
- Pressure Cooker
- Kitchen Twine
- Cutting Board
- Knife
- Immersion Blender
Preparation of Pork Loin with Milk Cream
Pierce the meat with the tip of a knife introducing the garlic cloves, rosemary sprigs, and sage leaves…
Tie it with the twine, making crossings.
In a non-stick pan, sauté with a drizzle of extra virgin olive oil, the coarsely chopped carrot, onion, and celery, for 4 minutes
Then add the meat, and brown it for 5 minutes on each side, turning it, but without piercing it with a fork…
After browning, deglaze with the wine, turning again until all the alcohol has evaporated.
and then, add the milk and cook for another 6 minutes then…
Transfer the meat to the pressure cooker and cook for 20 minutes, starting from the moment of the whistle.
After the time has passed, take the pork loin out of the pot to let it cool.
I recommend my pressure cooker, it reduces cooking time and is a significant energy saving, click here
Immerse the blender directly into the pot and blend all the sauce.
At this point, the pork loin will have cooled, untie it and slice it as thinly as possible.
Arrange the slices on a serving plate and drizzle with the vegetable and milk sauce.
Serve accompanied by a bowl with the cream you prepared.
Here is the Pork Loin with Milk Cream ready
storage
The ready dish can be stored in the fridge for 3 days, and in the freezer for 3 months.
Pork Loin with Milk Cream
