The Pork Loin Roast with Milk is perfect for those looking for a tender cut of meat when cooked. This meat cut is taken from the loin muscle, located at the dorsal area of the pig above the fillet. The recipe is very easy, and cooking it in milk makes the meat very tender. Once cooked and sliced, it is served with the creamy cooking sauce made with a blender. Follow the explanation and prepare the pork loin roast with milk with me!
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 463.13 (Kcal)
- Carbohydrates 8.69 (g) of which sugars 8.27 (g)
- Proteins 41.22 (g)
- Fat 28.74 (g) of which saturated 11.76 (g)of which unsaturated 17.78 (g)
- Fibers 0.22 (g)
- Sodium 342.11 (mg)
Indicative values for a portion of 150 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
- 2.2 lbs pork loin
- 4 cups whole milk
- 1 shallot
- 1 carrot
- 1 stalk celery
- 1 sprig rosemary
- A few leaves sage
- 4 g fine salt
- 2 tbsps extra virgin olive oil
- 2 tbsps butter
Tools
- Food Scale
- Cutting Board
- Kitchen Twine
- Pan
- Electric Knife
Steps
Use kitchen twine to tie the piece of meat to maintain its shape during cooking. In a pan, add oil and butter and brown the loin on all sides, including the bottom. Add the chopped carrot, celery, and shallot plus the bay leaf and sage. Season with salt and pour in the boiling milk.
Cover with a lid and cook slowly on low heat for 2 hours turning it every half hour. Once cooked, remove the roast from the pan and let it cool on the cutting board. Remove the twine and slice it with an electric knife into 0.4-inch thick slices. Remove the bay leaves and sage from the cooking sauce, then use an immersion blender to blend the sauce until creamy. If it’s not creamy enough, let it cook for another 5 minutes on the stove. Serve the pork loin roast with milk covered in its sauce.
Storage
If not consumed immediately or if any leftovers remain, slices can be stored in a container covered with their sauce and kept in the freezer.
FAQ (Questions and Answers)
Can the milk be replaced with lactose-free products for those intolerant?
Absolutely, you can use rice, oat, kamut, or simply lactose-free milk
