>>Milk-Braised Pork Loin

Milk-Braised Pork Loin


Ease: Advanced

Yield: 8 people

Preparation time: 1 hour, 15 minutes

Cook Time: 3 hours

Source: Rebecca Egsieker, The Dairy Chef

Southeast Dairy Association - milk braised pork
In this simple adaptation of classic Italian dish, pork loin is braised in milk to create an intensely-flavored sauce and juicy, tender meat. Use a heavy pot for cooking to help prevent the milk from curdling. If the milk forms “clusters,” don’t worry—that is one of the characteristics of this recipe.

Ingredients

  • 1 boneless pork loin (3 1/2 to 4 pounds)
  • Kosher salt and black pepper
  • 3 tablespoons unsalted butter, divided,
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup shallots, thinly sliced
  • 2 tablespoons chopped fresh sage
  • 1/2 tablespoon chopped fresh thyme
  • 2 tablespoons lemon zest (zest of 2 medium lemons)
  • 1 tablespoon orange zest
  • 1 tablespoon minced garlic
  • 1/8 teaspoon freshly-ground nutmeg
  • 2 cups whole milk
  • 2 cups heavy cream
  • Several whole thyme and sage sprigs (added to pot and for garnish)

Directions

Preheat oven to 325°.

Let pork loin come up to room temperature for about an hour. Season pork liberally on all sides with kosher salt and black pepper. Melt 1 tablespoon butter and olive oil over medium-high heat in a heavy-bottomed pot, like a cast iron Dutch or French oven, that is it just large enough to fit pork. Add pork and sear on all sides, 10-12 minutes. Remove pork from pot and set aside on plate.

Place remaining 2 tablespoons butter in pot and melt over medium heat. Add shallots, cooking until just translucent. Add herbs, garlic, citrus zest and nutmeg and cook until fragrant, about 1-2 minutes. Add milk and cream, stirring to combine all ingredients. Return pork to pot, along with any accumulated juices and whole springs of thyme and sage, bring up to a slow simmer. Cover pot and place in preheated oven. Cook 2 hours, turning it half way through cooking. Uncover and cook an additional 30 minutes.

Transfer pork to a carving board and let rest at least 15 minutes. With a slotted spoon, remove the larger curds if any from the sauce and discard any herb stems. Place pot back on the stove over medium heat; bring to a simmer. Cook 12 to 15 minutes until reduced by half, stirring frequently so milk doesn’t scorch. Cut pork into 1/2-inch-thick slices and arrange on deep serving platter. Ladle milk gravy over pork and garnish with any remaining fresh thyme, sage and zest.

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