Pork loin with milk is a simple yet irresistible main course, perfect for bringing a tender and flavorful meat to the table. The loin is a versatile cut, ideal for preparing many different dishes: it’s white, fairly lean, but it can sometimes be a bit tough. This is why cooking it in milk is really ideal: it makes the roast super tender, juicy, and enveloped in a delicious cream, perfect for dipping bread!
With just a few ingredients – oil, salt, pepper, milk, and some herbs – you’ll get a main course that everyone loves, even kids. My tip for a perfect result? Let the loin cool well before slicing: this way, you’ll get thin and regular slices. When serving, just reheat it in its gravy, and success is guaranteed.
before moving to the recipe, let me remind you of other ideas for meat mains
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 163.66 (Kcal)
- Carbohydrates 2.28 (g) of which sugars 1.68 (g)
- Proteins 22.28 (g)
- Fat 6.84 (g) of which saturated 2.22 (g)of which unsaturated 2.35 (g)
- Fibers 0.12 (g)
- Sodium 240.28 (mg)
Indicative values for a portion of 100 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
- 1.65 lbs pork loin
- 1 drizzle extra virgin olive oil
- salt
- pepper
- 2 cloves garlic
- 1 1/4 cups milk
- A few leaves sage
Tools
- 1 Pot
- 1 Electric Knife
Preparation
Take the pork loin and massage it well all over with salt and pepper, to season it evenly. Once well-seasoned, place it in the pot where it will be seared.
Add a drizzle of extra virgin olive oil to the pot and turn on the heat to medium flame. Brown the meat well on all sides until a golden crust forms. This step is crucial: it seals the juices inside and prevents the meat from being dry or ‘boiled’.
Once the meat is well-browned on all sides, pour the milk directly into the pot. Add two crushed garlic cloves and a few fresh sage leaves.
As soon as you add the milk, lower the flame to the minimum: the sauce should simmer gently throughout the cooking. Cover the pot leaving a gap, for example by inserting a ladle between the pot and lid: this will prevent the milk from overflowing.
Let it cook for about an hour, turning the meat a couple of times during cooking. At the end, the loin will be supremely tender and well-cooked
Once cooked, remove the loin from the pot and let it cool completely. This step is important to achieve thin and regular slices. When the meat is well cold, slice it with the help of an electric knife (or a very sharp knife), aiming for fairly thin slices.
When ready to serve, place the slices of loin back into the pot with its sauce and heat them gently for a few minutes, until they are well warm and coated with the creamy sauce
NOTES
Serve the roast with its sauce: it will be extremely tender and perfect to enjoy with a side of mashed potatoes, potatoes, or bread for dipping.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I prepare the pork loin with milk in advance?
Yes, this recipe is perfect to prepare in advance! Once cooked and sliced, you can store the loin in its sauce in the refrigerator for 2-3 days. When it’s time to serve, you just need to gently reheat it in the pot
