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.
Servings Prep Time
4People 10minutes
Cook Time
2 1/2-3hours
Servings Prep Time
4People 10minutes
Cook Time
2 1/2-3hours
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.