The milk-braised pork roast is a very simple preparation to have a very tasty main dish to accompany with potatoes (I made a potato gratin which I will soon share the recipe for) or perhaps other cooked vegetables (such as zucchini). Ribeye, loin, sirloin…perfect cuts for this simple dish taken directly from my mom’s recipe book ^_^ and Maria is a fantastic cook!
BRAISED IN RED WINE
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MILK-BRAISED PORK ROAST
The kitchen of ASI
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for MILK-BRAISED PORK ROAST
- 2.2 lbs pork loin
- 1 quart Milk (the liquid must completely cover the meat)
- as needed Butter
- 1 cup dry white wine
- as needed salt and pepper
Tools for MILK-BRAISED PORK ROAST
#ADV
- Pan
- Kitchen string
Preparation
First, carefully tie the piece of pork to prevent it from falling apart during cooking and to get perfectly intact slices.
Melt a good portion of butter in a sufficiently large pot that can perfectly contain the meat, and place the loin in it.
Cook over high heat to seal the juices in the meat and keep it tender inside.
After this, add the dry white wine and let the alcohol evaporate completely.
Then add the milk to cover 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.
Slice the meat and drizzle it with the warm sauce before serving.
As I mentioned, I accompanied it with a potato gratin (boiled potatoes sliced and layered with parmesan in my dish with a bit of cream and milk and rosemary sprigs, baked for about 40 minutes).
It is a simple, inexpensive, very tasty preparation and I wish you bon appétit with the milk-braised pork roast!
Annalisa
Tips and Notes
I also suggest these other preparations:
PORK ROAST WITH PRUNES AND APPLES
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