Pork loin in milk cream.
A classic holiday dish. Today I offer it in an easy yet indulgent version.
This cooking method will make the meat very tender and not dry.
To “force” my husband to eat meat at Christmas I have to spoil him. He doesn’t want fat, he doesn’t want bones, but he wants it flavorful. So I try to please him this way.

Think of it for you

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 15 Minutes
Preparation time: 20 Minutes
Cooking time: 45 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

351.39 Kcal

calories per serving

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Energy 351.39 (Kcal)
Carbohydrates 10.40 (g) of which sugars 6.38 (g)
Proteins 40.38 (g)
Fat 14.01 (g) of which saturated 4.29 (g)of which unsaturated 4.29 (g)
Fibers 1.87 (g)
Sodium 249.75 (mg)

Indicative values for a portion of 233 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

Let’s go shopping

2.2 lbs pork loin
7 oz onion
7 oz carrots
3.5 oz celery
3 cloves garlic
to taste juniper berries
to taste rosemary
to taste sage
2/3 cup white wine
1 2/3 cups milk
to taste salt
2 tbsp extra virgin olive oil
to taste pepper

Pork Loin in Milk Cream

Tools

What I need to prepare

Skillet
Pressure Cooker
Kitchen twine
Cutting board
Knife
Hand blender

Preparation of the Pork Loin in Milk Cream

Pierce the meat with the tip of a knife, inserting the garlic cloves, sprigs of rosemary and sage leaves then…
Tie it with kitchen twine, making crisscrosses.
In a nonstick skillet, sauté in a drizzle of extra virgin olive oil the vegetables — carrots, onion, celery — cut into large pieces for 4 minutes
Then add the meat, and brown 5 minutes per side, turning it, but without piercing it with a fork…
After browning, deglaze with the wine, turning it again until all the alcohol has evaporated.
And then, add the milk and cook for another 6 minutes then…
Transfer the meat to the pressure cooker and cook for 20 minutes, counting from the moment it whistles.
After the time has passed, take the loin out of the pot to let it cool.
I recommend my pressure cooker, it reduces cooking times and is a considerable energy saver, click here
Aeternum AET401 Divina, 7 L Pressure Cooker with Safety Valve, Stainless Steel, Suitable for Induction, 18/10, Anthracite
Immerse the hand blender directly in the pot and blend all the sauce.
At this point, the loin will have cooled; untie it and slice it as thinly as possible.
Arrange the slices on a serving platter and drizzle with the vegetable and milk sauce.
Serve at the table accompanied by a bowl with the cream you prepared.
Here is the Pork Loin in Milk Cream ready