The pork loin in milk is a classic and timeless meat dish, perfect for a Sunday lunch, a special occasion, or simply when you crave high-quality comfort food.
The slow cooking in milk makes the pork incredibly tender, juicy, and flavorful, while the milk blended with the base of onions, creates a smooth and enveloping sauce.
Preparing pork loin in milk is an act that slows down the pace, reminding us how rewarding it can be to wait for the perfect harmony of flavors. And it’s precisely this simplicity that makes it so beloved, a true classic that never goes out of style.
Now take a moment to read the recipe and then…Let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Slow Cook
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.75 lbs pork loin
- 2 onions
- 1 leaf bay leaf
- 2 leaves sage
- 2 cups whole milk
- 2 tbsps butter
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper (ground)
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot
- 1 Immersion Blender
Steps
The process for preparing pork loin in milk is very simple and requires just a few basic steps; then you just need a little patience for the cooking.
First, thinly slice the onions and brown them in a base of oil in a high-sided pot. Add salt and let them soften.
Meanwhile, take your pre-tied pork loin and season it with rosemary, massaging it with salt and pepper to flavor it.
Proceed by browning the meat in a base of oil in a pan.
Turn the meat over to seal all sides. When the pork loin is perfectly browned, remove it from the pot.
Deglaze the pot with white wine, and once the alcohol has evaporated, transfer the base and the browned meat into the pot with the onions.
At this point, add the milk and the aromatic herbs: sage and bay leaf.
Let it cook with the lid on, over low heat, for about 1 hour, turning it occasionally.
Once cooking is complete, remove the meat from the pot, discard the aromatic herbs, and blend the remaining liquid with an immersion blender. Add some cold butter and let it reduce until you get a smooth and creamy consistency. Adjust the salt.
Finally, remove the rosemary sprig and the string with which the meat was tied, and cut the pork loin into slices 4-5 mm thick.
Serve the meat slices with the milk cream on top 😉.
Storage
It is best to consume the pork loin in milk freshly made, but if you have leftovers, store the meat in the refrigerator (in an airtight container) for up to two days.
Additionally, it would be useful to store the meat and sauce separately.
