Italian · Dinner
Milk Roasted Pork Loin
Boneless pork loin braised slowly in whole milk with garlic, bay leaf, and rosemary until the milk curdles into golden curds that cling to the meat. The braising liquid reduces into a nutty, savory glaze, finished with black pepper and served sliced with its reduced cooking liquid.
$6
15 minsPrep
80 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
478Calories
45.2gProtein
27.8gFat
7.1gCarbs
7.4gSugar
0.2gFiber
1385mgSodium
171mgChol
11.9gSat Fat
780mgPotassium
260mgCalcium
1.9mgIron
1.3mcgVitamin B12
2.1mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
pat the pork loin dry, season with salt and black pepper, then tie into a neat cylinder if not already netted.
2
Sear
heat the olive oil and butter over medium-high heat until foaming, then brown the pork on all sides for 5 minutes until deeply golden.
3
Braise
pour the milk around the pork, add the garlic, bay leaf, and rosemary, bring to a bare simmer, cover, and cook 45 minutes until tender.
4
Rest
transfer the pork to a board and rest uncovered 10 minutes, tenting loosely with foil until juices settle.
5
Plate
discard the bay leaf and rosemary sprig, slice the pork into rounds, and spoon the golden pan sauce over top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless pork loin, tied or netted
- 1 1/2 cup360ml whole milk
- 6 cloves6 cloves garlic
- 22 bay leaf
- 2 sprig2 sprig fresh rosemary
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp salt
- 2 tsp10ml olive oil
- 2 tsp10g butter
