The Pork Loin in Milk takes me back in time, when as a child, my mother taught me the basics of cooking. I remember this was the first roast she taught me to prepare, so it will always remain in my heart. Delicious and unique, I have continued to offer it to my friends and family from time to time, always achieving great results. Nothing difficult, just a little attention and you’re done.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.76 lbs pork loin
- 1 qt fresh milk
- 4 tbsps extra virgin olive oil
- 1 clove garlic
- 1 sprig rosemary
- 2 leaves sage
- Half lemon juice and zest
- to taste salt and pepper
Tools
- 1 Tall edge saucepan
- 1 Immersion blender handheld
How to Prepare Pork Loin in Milk
To prepare the Pork Loin in Milk, you must absolutely take the meat out of the refrigerator at least 40 minutes before cooking it, so it does not suffer a thermal shock once placed in the pot, and consequently does not harden.
Put a whole clove of garlic, sage, the whole sprig of rosemary, 4 tablespoons of extra virgin olive oil in the saucepan, and let it brown.
Immediately after, add the pork loin, and keeping a high flame, seal all the fibers, until a sort of golden crust is obtained.
Meanwhile, in a small pot, bring the milk to a boil, then pour it all into the saucepan, and adjust with salt and pepper.
Cook over medium-high heat for about 35 minutes, and before turning off, do the fork test: if the tines enter easily and have difficulty coming out, the loin is cooked to perfection.
Do not exceed the indicated cooking time, otherwise, you risk hardening the roast inexorably.
Once cooking is finished, remove the loin and the rosemary sprig from the pot.
Add the grated zest of half a lemon and also its juice, and continue cooking until the milk, thus flavored, is reduced enough.
Now, with an immersion blender, blend everything and check that the sauce is neither too liquid nor too thick.
If too thick, add a little milk, if too thick, let it reduce a little more.
Slice the roast only when it is completely cold, so it will slice better.
Serve your Pork Loin in Milk, on a serving platter and covered with the delicious cream.
Advice and Variations
You can prepare the Pork Loin in Milk the day before, keeping it in the refrigerator.
If you have leftovers, it is also possible to freeze it and eat it even after a month.
Do you like pork? Then don’t miss the next recipe: Smoked Pork with Apples and Onions
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