Roti De Porc Au Lait Pork Loin with Whole Milk
Experience the rustic elegance of French country cooking with "Roti De Porc Au Lait" – a tender, juicy pork loin braised to perfection in whole milk. This exquisite recipe combines the simplicity of fresh herbs like rosemary, thyme, and bay leaves with the subtle warmth of nutmeg and a zesty hint of lemon. The whole milk reduces during cooking, transforming into a luscious, creamy sauce with delicate curds that beautifully complement the golden-brown seared pork. Perfect for a cozy dinner, this dish is both comforting and refined, ideal for pairing with velvety mashed potatoes or crusty bread to soak up every drop of the rich sauce. With just 20 minutes of prep and an oven-braising technique that ensures hands-off cooking, this French classic makes gourmet dining effortlessly achievable at home.
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Recipe Information
Ingredients
- 1.5 kilograms pork loin (boneless)
- 1.5 liters whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 units garlic cloves (peeled and smashed)
- 1 large onion (finely chopped)
- 1 unit fresh rosemary sprig
- 3 units fresh thyme sprigs
- 2 units bay leaves
- 0.5 teaspoons ground nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon black pepper (freshly ground)
- 1 teaspoon all-purpose flour
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 160°C (320°F).
Season the pork loin generously with kosher salt and black pepper on all sides.
In a large, heavy-bottomed Dutch oven, heat the olive oil and butter over medium-high heat.
Add the pork loin and sear it on all sides until golden brown, about 8-10 minutes total. Remove and set aside.
Reduce the heat to medium and add the chopped onion and smashed garlic cloves to the pot. Sauté for 3-4 minutes, stirring occasionally, until softened and fragrant.
Sprinkle the all-purpose flour over the onions and garlic, stirring continuously for about 1 minute to create a light roux.
Gradually pour in the whole milk, scraping up any browned bits from the bottom of the pot for added flavor.
Add the rosemary, thyme, bay leaves, ground nutmeg, and lemon zest to the pot. Stir well to combine.
Return the seared pork loin to the pot, ensuring it is partially submerged in the milk mixture.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
Cook for 1.5 to 2 hours, turning the pork halfway through, until the meat is tender and the milk has reduced to a slightly curdled, creamy sauce.
Remove the pot from the oven and discard any herb stems and bay leaves.
Let the pork loin rest for 10 minutes before slicing it into thick medallions.
Serve the pork slices with a generous spoonful of the curdled milk sauce on top. Pair with mashed potatoes, crusty bread, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
5146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.4 g | 401% | |
| Saturated Fat | 122.2 g | 611% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 80.9 g | ||
| Protein | 459.6 g | 919% | |
| Vitamin D | 19.6 mcg | 98% | |
| Calcium | 2298 mg | 177% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 9031 mg | 192% | |
*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.
