Braising a pork loin in several cups of whole milk for several hours is a classic Italian dish.  The aromas of rosemary, garlic, pork will infuse into your home.

milk braised pork loin pour shot lemons in background

I am drawn to a classic Italian dish where you are able to swap out herbs to create flavors your family with love.  Are you a fan of rosemary? Great, keep it.  Not a fab, substitute sage or add sage to the rosemary for the milk braised Italian pork loin.  Small orange plate large yellow plate Vase and lemons in background

Do you want a bit more acid to this milk braised Italian Pork Loin dish? Add some lemon zest.  What to do with left over wine from a previous dinner? Add dry white wine to this milk braised Italian pork loin dish. Are you craving some spice? Add spicy mustard or red pepper to the milk braised Italian pork loin. Why mess with a classic Italian dish? Because you can swap out flavor profiles to fit your family while still maintaining the integrity of the dish. It’s all about the MILK. The milk is the star to this dish.

Are you looking for a milk based dessert to go with this recipe? Try my swirled raspberry lemonade unicorn milkshake.

milk braised italian pork loin close up no sauce

Are you attending the Food Wine Conference  in Orlando, Florida? The conference will be celebrating it’s 5th anniversary. The dates are May 19-21, 2017. Are you going this year? It is not too late to purchase a ticket. One of the conference sponsors, Florida Dairy Farmers is hosting a #makeitwithMILK contest, where bloggers were tasked with creating a recipe using at least 1 cup of real milk and at least 1 cup of one other dairy product.

Close up milk braised italian pork loin

This recipe was created for the #makeitwithMILK contest in conjunction with the Food Wine Conference. I was not compensated for this post. All opinions are mine alone.

side view milk braised italian pork loin yellow plate items in background

 

Make it with Milk logo Florida Dairy Association

 

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Print Recipe
Milk Braised Italian Pork Loin
Braising a pork loin in several cups of whole milk for several hours is a classic Italian dish. The aromas of rosemary, garlic, pork will infuse into your home.
Close up milk braised italian pork loin
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 2 1/2-3 hours
Servings
People
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 2 1/2-3 hours
Servings
People
Close up milk braised italian pork loin
Instructions
  1. Coat pork loin with coarse salt and place in a plastic bag.
  2. Add garlic, sage & 1/2 Tbsp of olive oil, sealing the bag. Massage for a few minutes then place in refrigerator up to 2 hours.
  3. Pre-heat on medium-high a heavy deep pot or dutch oven. (the size of the pot-The pork loin should fit snuggly into the pot)
  4. Turning the heat to medium add butter and remaining olive oil. You do not want a super hot pot where it begins to smoke. Add the Pork loin but do not add the smashed garlic to the pot.
  5. Brown pork on all sides. Add pancetta when 2 of the 4 sides of the pork is browned. Stir.5-6 minutes total.
  6. Add milk, 1/2 cup of heavy cream, rosemary to the pork. Bring to a boil then reduce to a simmer. Partially cover for 2 hours.
  7. The milk will begin to coagulate into small dark vanish clusters. Don't panic. It's suppose to look like that. I know, not very appealing but the taste is yummy.
  8. When the meat is done cooking, remove the pork to a cutting board. LET THE MEAT REST 15 minutes. (you will thank me)
  9. Strain everything remaining in the pot into a separate bowl.
  10. Pour 1/2 of the strained liquids back into the pan. Turn up the heat, bringing it to a boil.
  11. In a separate cup, gradually adding water to the flour to avoid clumps. Pour the flour/water mixture into the boiling liquid while rapidly whisking the boiling mixture.
  12. Stirring it until it turns into a gravy. Salt and pepper to taste.
  13. Slice the rested pork loin, transfer to a serving dish, spoon the gravy over the Milk Braised Italian Pork Loin.
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