Pork loin with milk, a tender and tasty roast that is very simple to prepare, perfect for any occasion. The preparation is easy and quick, you just need some time to let the meat cook. I enriched the milk-based sauce with a classic mixture of celery, carrot, and onion… once the cooking is finished, just blend everything to get a smooth and creamy sauce with a delicate flavor, which pairs well with many different side dishes. Try this recipe, it is very simple but also suits festive menus.
Here are some other ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 324.92 (Kcal)
- Carbohydrates 7.71 (g) of which sugars 6.28 (g)
- Proteins 33.61 (g)
- Fat 17.15 (g) of which saturated 7.14 (g)of which unsaturated 13.62 (g)
- Fibers 0.64 (g)
- Sodium 168.58 (mg)
Indicative values for a portion of 5 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
- 1.32 lbs pork loin
- 2 cups whole milk
- 1 carrot
- Half onion
- Half stalk celery
- 1 leaf bay leaf
- rosemary (or sage)
- Half cup white wine
- 1 tsp cornstarch (optional)
- butter
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Cutting Board
- Kitchen Twine
- Immersion Blender
Preparation
Peel the carrot, clean the celery and onion, and chop them coarsely.
Tie the pork loin with twine to keep its shape, and rub it with salt and pepper on all sides.
Warm the milk in a saucepan, without bringing it to a boil.
Heat a pan with a bit of olive oil and a piece of butter. Add the meat and brown it well, turning it on all sides (1).
Now add the chopped celery, carrot, and onion, a bay leaf, and a sprig of rosemary (2).
Deglaze with the white wine, let it evaporate, then pour in the warm milk (3).
Cover and let cook on low heat for about an hour and a quarter, turning the roast once or twice.
At the end, remove the meat from the liquid and set it aside.
Remove the bay leaf and rosemary, then blend the cooking base with the immersion blender until you get a smooth cream.
If you want to thicken the sauce, take about a ladle of it and dissolve a teaspoon of cornstarch in it. Put everything back in the cooking base and let it boil for a minute or two.
Slice the roast into rather thin slices, arrange them on a platter, and drizzle with the milk sauce.
The pork loin with milk is ready, you can serve it with roasted potatoes or sautéed spinach.
Tips and Notes
I recommend preparing the roast in advance (even the day before) and storing the meat in the refrigerator, separately from the liquid. This way you can slice the pork loin cold to get more regular slices.
If possible, use a piece of loin with a bit of fat around it, as it will be more tender after cooking.
FAQ (Frequently Asked Questions)
Can I use other cuts of meat?
Sure, you can replace the pork loin with veal nut, or even turkey breast.
