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Pork Loin Braised in Milk

Pork Loin Braised in Milk

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  • 1 2-pound boneless pork loin, preferably with a 1/4' layer of fat t
  • 2 teaspoons kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 teaspoon freshly grated nutmeg

Recipe Preparation

  • Season pork with 2 tsp. salt and pepper. In a small heavy pot just wide enough to fit pork loin, heat butter and oil over medium-high heat until butter is melted. Add pork and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a plate. Pour off fat in pot; wipe out pot and let pot cool slightly. Add milk and nutmeg. Return pork to pot.

  • Bring milk mixture just to a boil. Reduce heat to medium-low. Cover pot and simmer gently, turning meat every 30 minutes, until meat is tender but not falling apart, about 2 hours. Transfer meat to a cutting board. Let rest for 10 minutes.

  • Simmer liquid in pot, uncovered, until reduced by two-thirds and small golden-brown curds form throughout sauce, about 10 minutes. Season to taste with salt and pepper.

  • Cut pork into 1/3" slices. Arrange on a serving platter. Spoon sauce over and around pork.

Recipe by Jenny Rosenstrach, Andy Ward,Photos by Christina Holmes

Nutritional Content

One serving contains:Calories (kcal) 200Fat (g) 9Saturated Fat (g) 3.5Reviews Section


Easy and solid. Making sure the pot is snug is key. I eliminated the butter and browned the pork in its own fat. Saved the drippings, sauteed some chopped leeks in that, then added the milk, nutmeg and followed the recipe as written. Tasty and simple!

Never made such tender pork loin before. Great recipe. I omitted the nutmeg though and did blend the drippings/curd right out of the oven without simmering first and came out great. Made a 3lb pork loin roast and it took right about 2 hours. Thanks!

A brine will do the same. White meat like pork, poltry or fish has to Be rehidrated before cooking

Very similar to a classic French recipe called Roti du Porc au lait. NYT mag published it in the 80's paired with a potato and celery root gratin - have been making them both for years. NB - add pearl onions to the braise - really good.

This has been around for a while and is quite delicious, but I used more milk and turned meat over several times during cooking. Have used both the Boston Butt and the loin.

I made a 3lb roast in 6 cups of whole milk, lemon zest and sage. Delicious! Very important to use a tight-fitting dutch oven, the milk needs to come up the sides of the roast, not just steam it from the bottom.

Made this for the first time last night for my parents. I paired it with roasted veggies and it was delightfully delicious. I followed the recipe exactly except I substituted some cinnamon in for the nutmeg as I didn't have any nutmeg. I also used loin with the bone in and the meat was so tender it was falling off of the bone. I made sure to use grass-fed, cream on top whole milk. The sauce was also tasty. I will definitely make this again.

I have made this for years (thanks to my mother-in- laws poached copy of Marcella Hazen's Classic Italian Cookbook). I highly advise using high- quality, organic whole milk. The last time I made this I used regular milk and the curds were unimpressive. I serve it with mashed potatoes and steamed cauliflower. It's absolutely divine.

Much better made with shoulder, as they do in Italy. Slowly braise adding more milk along the way as it cooks down. No salt, just pepper. It's done when it's fork tender.

I marinated the pork with the 2 tsp salt pepper nutmeg for half an hour before browning it. The pork was very flavourful. However, the meat plus sauce was too salty, and I didn't even add more salt to the sauce. I will halve the salt next time. As the cook from St. Louis said, do not overcook the meat.

The curd sauce was quite tasty but the pork was just okay. Edible, but only okay. Followed the recipe exactly.

Amazing recipe! Delicious flavor and so easy to prepare. I didn't change a thing, but next time I will check the pork after 1 1/2 hrs of simmering. I'm looking forward to enjoying the left overs. Definitely a keeper.

Really liked this. It took less time than expected so be careful not to let it cook to dryness. Amazing flavors for such a simple recipe

This was a good dish, although my pork was a little bit dry and slightly bland even though it was very tender. After bringing the milk to a boil, I would turn it down to a simmer (not medium low). I was amazed at the transformation of the milk.. the curds/ sauce was delicious. This is definitely worth making and I will try it again.

Slow Cooker Pork Loin Braised in Milk


  • 3 pounds (1.650 kg) boneless pork loin roast
  • 1/2 cup(125 ml) whole milk
  • 1/4 cup(60 ml) dry white wine
  • 2 large rosemary
  • 2 sage sprigs
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper,to taste


Step 1

Season pork loin lightly with salt and black pepper insert meat thermometer in centre of roast so tip is in centre of meat.

Step 2

In slow cooker combine seasoned pork and remaining ingredients. Cover and cook on low-heat setting for 4 hours.

Step 3

Remove cooked meat to serving platter. Strain broth, discard milk curds and herbs. Slice and serve hot.

“Pork in Milk”

My aunt Patty was the first great home cook I ever knew. She would get up at 5am, run a few miles, come home, make a big pot of coffee, and start making the gooiest, butteriest challah french toast you’ve ever seen. (At holiday time, she made it with egg nog. And she always added a dash of vanilla, a tradition we’ve continued with our own kids.) She’d clean up breakfast, and start in on lunch: maybe a wild rice salad with cranberries, maybe some egg salad sandwiches with onion and celery, maybe some chicken Milanese (she dredged in corn flakes crumbs). She’d clean up lunch, and start in on dinner. She’d stuff roasts with egg and pancetta and marinate butterflied legs of lamb in great, plastic tubs she’d make fresh ricotta cheesecakes and tiramisu with real lady fingers and freshly whipped cream and she would always, always turn down any offers of help. “Cooking is my therapy,” she’d say, tossing another pot onto the pile in the sink, and I remember not believing her.

Of all the things Patty would cook for us when we visited, there was one meal I looked forward to more than any other. It was based on a recipe from a woman named Marcella Hazan, a name that meant nothing to me at the time. Patty called it “pork in milk,” and she would make it just for me it got to the point where I could sniff it out the moment I walked into her house.

When it was ready, she would take the pork out of the pot and slice it, put it on a platter, and bury it in mounds of nutty, slightly disconcerting-looking, sweet-smelling clusters of milk — the remnants of the braising liquid — that she spooned over the top. “Make sure you get enough clusters!” she’d say. “They’re the best part. Do you have enough? Here, take more!” I assumed, because she was Patty and because everything she did in the kitchen appeared to be designed for maximum complexity, that this “pork in milk” was difficult to make.

“Pork in milk” is now one of our go-to weekend meals (and also one of the dishes enshrined on our recipe door). Our oldest daughter eats it with clusters, the younger one without, but they both eat it — and happily — which is a victory in and of itself. As for the difficulty: it’s seven ingredients and one pot, with a total hands-on time of maybe five minutes. — Andy

Pork Loin Braised in Milk

(adapted from The Classic Italian Cookbook by Marcella Hazan)

2 tbsp butter
2 tbsp vegetable oil
2 pound pork loin
1 tsp salt
Freshly ground pepper
1/2 tsp freshly ground nutmeg (Hazan does not call for this, but we like a hint of it)
2 1/2 cups whole milk

Heat butter and oil over medium high heat in a casserole that is barely bigger than the roast itself. (I use a 2 3/4 quart Le Creuset like the one above, and it’s a pretty snug fit with a two-pound roast.) Brown the meat on all sides. Add salt, pepper, milk and nutmeg. Bring to a boil, then reduce to a simmer, and leave the lid slightly ajar. Cook slowly for about 2 hours, turning and basting the meat from time to time. If necessary — and it’s usually not — you can add a little more milk. By the time the meat is cooked, the milk will have coagulated into small, brownish clusters. Remove the meat to a cutting board, carve, and arrange on platter. Add 2 or 3 tbsp warm water to the pot, turn the heat to high, and boil away the water while scraping and loosening all the cooking residue in a pot. Spoon the sauce over the pork and serve with sauteed shaved brussels and roasted potatoes.


Place the pork piece on a chopping board and carefully tie with a cooking string.

Heat the oil and butter in a large skillet over medium-high heat.

Add the pork and sear until brown.

Turn the pork, and brown on all sides.

Sprinkle the pork with a generous amount of salt. Add in the milk.

Cover and cook for another 30-35 minutes over medium heat.

Remove the pork from the sauce and place on a wooden board. Cover loosely with aluminum foil and allow to rest for about 10 minutes.

Use a sharp knife to carefully remove the cooking string.

Place on a serving board and slice. Serve with prepared sauce.

About curdled sauce.

Yeah, you heard me right. Since the braising liquid is milk, it has the pesky habit of curdling and forming clumps in the presence of acid (e.g., the slightly acidic pork juice) and heat. The finished sauce will have an incredibly complex, meaty, almost nutty flavor that's completely delicious—but it won't win any beauty pageants.

So, if the clumps in the sauce are off-putting to you or your family, simply buzz it with an immersion blender (be careful to avoid splattering) before you serve it, continuing to simmer, if needed, until it's the consistency you like.

Cook's Notes

A couple of tips for this recipe . look for a pork loin with a bit of a fat cap on top, but not a lot. If necessary, trim a bit off. Some of the fat will render off when the pork sears (and will be poured off), but it's good to have a bit that will linger to flavour the gravy with the meat juices and milk.

Secondly, be sure to use a heavy-bottomed pan for this one (a Dutch oven) or your milk might scorch.

Finally, be sure to use a wooden spoon to really scrape the bottom of the pan once you remove the meat. Keep stirring and scraping. There's a layer of browned goodness under there and you want to loosen it all!

This recipe will serve 3-4. If you use a larger pork loin to feed more, simply double (or scale up) the milk/cream and sage etc.

Braised Pork Loin With Rosemary

Ingredients US Metric

  • 2 sprigs fresh rosemary
  • 2 1/4 pounds pork loin, boned
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons (1 oz) unsalted butter
  • 6 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1/2 onion, chopped
  • 3/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard


Cut or snip 1 sprig of rosemary into 1-inch (25-mm) sections and stick the cut rosemary sprigs into the meat at even intervals and tie the pork neatly with kitchen twine. Season the pork with salt and pepper. Remove the needles from the second sprig.

In a large braising pan or Dutch oven over medium heat, warm the butter and 4 tablespoons oil. Add the pork and cook, turning frequently, until golden brown on all sides, about 10 minutes.

Add the garlic, onion, remaining rosemary, wine, salt, and pepper, cover, and gently simmer until tender, 1 to 1 1/2 hours.

Transfer the pork to a plate, loosely cover it, and let it rest for 10 minutes.

Stir the vinegar, 2 tablespoons oil, mustard, and a pinch of pepper into the cooking juices left in the pan. (If the cooking juices seem a little thin, first then let them simmer gently, uncovered, until reduced slightly and then add the vinegar, oil, mustard, and pepper.) Taste and adjust the seasoning accordingly.

Remove the kitchen twine from the pork, carve the meat into fairly thick slices, and place in a warm serving dish. Pour the sauce over the meat and serve. Originally published April 2, 2018.

Recipe Testers' Reviews

Roast pork loin is always delicious. But pork loin is even better when it’s simmered in wine. Simple and flavorful. The roast turned out tender and perfectly done. The aroma of the onions and the wine filled the house and made it hard to wait for it to be cooked. Worth the wait. The meat was tender and perfect to slice. The sauce added another layer of flavor and was delicious on the roast and all the sides. A simple recipe to use any night of the week.

This is a great braised pork loin recipe for weekend dining or a weekday dinner if you have the time. The hands-on time was pretty minimal, most of it cutting or chopping and browning the roast. All in all, I love braised dishes that do most of the work for you. The pork was tender and moist. The vinegar added a bright note to the sauce and the mustard added a depth to the flavor.

The roast and rosemary sauce were so good that one taster (who isn't particularly fond of pork) went back for seconds. We served the roast with the pan sauce, simple mashed potatoes, a cucumber and tomato salad, and buttered asparagus.

This is a proper "Sunday Supper" braise. It’s simple enough to put together quickly and easily, it smells fantastic as it braises, and the finished dish is delicious—comfort food with a little twist! The sauce has the familiar flavors of a classic vinaigrette dressing but served hot and mixed in with the pan juices it becomes a simple pan sauce that has enough acidity to balance the richness of the pork. I think using fresh rosemary and a crisp white wine (I used a dry Italian Sauvignon Blanc) might be the keys to success here.

There are so few ingredients in this dish that the quality of each component really matters. I was skeptical about braising the pork loin for so long—but the end result was tender and juicy—this may become my new "go to" way to cook a pork loin from now on. Very nice dinner—I'll do it again—that was sophisticated enough for company but easy and familiar enough for the "meat and potatoes" side of my family, too.

My husband and I tend to eat more pork than beef so when I saw the title and then studied the recipe, I thought this would be something good to try. When he came home, I was in the middle of it and his expression was priceless. His comments were, "The house smell so homey and it reminds me of my own memories back in Portugal." I agree. The smell in the house was incredible so I knew I was in for a great evening. My dry wine of choice is Pinot Grigio as I like that is not too sweet.

This braised pork loin recipe is so simple to prepare and gives a really impressive end result. I served it to friends and we all enjoyed it immensely. The pork itself was so tender and juicy, but I think my favorite part was the sauce. I love the combination of rosemary and white wine with pork, so this was definitely a dish that appealed to me immediately.

I found the recipe so easy to throw together, it barely took any effort at all. That's one of the things I look for in a dish– simple but still tasty. I ended up with nearly a cup of sauce, which was enough to cover the pork and the roasted potatoes too. I didn't make any adjustments to the recipe and likely wouldn't the next time I make it.


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Hello all,
The recipe doesn’t indicate the internal temperature of the finished pork after 2+ hrs but it must cook to well over the typical temp of 140-ish. Wondering if anyone checked the temperature and can report back. Thank you.

Denise, I’m certain it would be well over 140°F. We didn’t check the temperature, but if anyone has, we’d love to hear from you.

Watch the video: Μοσχάρι λεμονάτο. Yiannis Lucacos (June 2022).


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