Pork Loin Braised in Milk
Experience the rustic charm of Italian cuisine with this comforting Pork Loin Braised in Milk. Succulent pork loin is seared to golden perfection before being gently braised in a luxurious sauce of whole milk, garlic, sage, and a hint of lemon zest. As the dish cooks low and slow, the milk transforms into a creamy, curdled sauce that perfectly complements the tender, flavor-infused meat. This hearty one-pot recipe is perfect for a cozy family dinner or an impressive dinner party centerpiece. Serve it sliced with the creamy sauce draped over the top for an irresistible meal that’s elegant yet easy to make. With simple ingredients and classic cooking techniques, this dish will transport your taste buds straight to a rustic Italian kitchen.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 4 cups whole milk
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 garlic cloves
- 6 fresh sage leaves
- 1 teaspoon lemon zest
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
Pat the pork loin dry with paper towels and season it generously with kosher salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat until the butter melts and begins to foam.
Add the pork loin to the pot and sear it on all sides until golden brown, about 2-3 minutes per side. Remove the pork loin and set it aside on a plate.
Reduce the heat to medium. Add the garlic cloves (whole and slightly crushed) and sage leaves to the pot and sauté for about 1 minute until aromatic.
Sprinkle the all-purpose flour into the pot and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the whole milk, whisking constantly to prevent lumps. Add the lemon zest and stir to combine.
Return the pork loin to the pot, ensuring that it is mostly submerged in the milk. Bring the liquid to a gentle simmer.
Reduce the heat to low, cover the pot, and braise the pork for about 1.5 to 2 hours, turning the meat occasionally. The milk will curdle into small, soft clumps as it cooks; this is normal and adds to the dish's creaminess.
Once the pork is tender and fully cooked (internal temperature of 145°F or 63°C), remove it from the pot and let it rest on a cutting board for 10 minutes.
Blend the curdled milk sauce with an immersion blender if you prefer a smoother consistency, or leave it as is for a rustic presentation.
Slice the pork loin into 1/2-inch slices and serve with the creamy milk sauce spooned on top. Enjoy!
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 487 mg | 21% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 7.9 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 211 mg | 16% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
