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Italian Pork Loin Braised in Milk

Italian Pork Loin Braised in Milk

  • Author: Roz Corieri Paige | La Bella Vita Cucina

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Ingredients

  • 3 Tbsp. butter
  • 3 Tbsp. olive oil
  • 4 large cloves of garlic, minced
  • 1/2 of a large onion, chopped finely
  • 6 Tbsp. pancetta, chopped finely
  • 1 2-lb. pork loin (select one with a nice amount of fat)
  • Freshly grated sea salt
  • Freshly grated black pepper
  • 3 cups hot whole milk
  • 2 cups hot heavy cream
  • 1 Tbsp. capers, crushed
  • 2 tsps. fresh sage, chopped
  • 2 leaves fresh sage
  • 1 tsp. lemon zest

Instructions

  1. In a large, deep, heavy pan, melt the olive oil and butter on low (do not burn).
  2. Add the garlic,onion, and pancetta and saute’ for a minute or two (still on a low temperature setting).
  3. Do not trim the fat off of the pork loin.
  4. Generously (very generously) sprinkle sea salt all over the pork loin.
  5. Sprinkle black pepper all over the pork loin.
  6. Place the pork loin in the pan, fat side down and brown it thoroughly on all four sides on a low-temperature setting.
  7. Do not burn the olive oil and garlic!
  8. When browned nicely, add the hot milk, hot cream, capers, sage and lemon zest.
  9. Taste the sauce . . . add more salt to taste preferences.
  10. Partially cover the pan.
  11. Simmer on the a low-medium setting on the stove for 1-1/2 to 2 hours, turning the pork loin over occasionally.
  12. The milk sauce will bubble up, so stir it occasionally.
  13. Continually pour some of the sauce (baste) over the pork as it simmers.
  14. The color of the sauce should turn to a golden brown color; if not turn up the heat a little for a few minutes at the end.
  15. Taste the sauce and add more salt if necessary.
  16. After cooking time is finished, remove the pork.
  17. Thickly slice the pork and place it on individual plates.
  18. Pour the creamy, curdled sauce over the pork.
  19. Serve immediately and enjoy!