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Italian Pork Loin Braised in Milk
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5 from 1 review

Italian Pork Loin Braised in Milk

Author: Roz

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

  • In a large, deep, heavy pan, melt the olive oil and butter on low (do not burn).
  • Add the garlic,onion, and pancetta and saute' for a minute or two (still on a low temperature setting).
  • Do not trim the fat off of the pork loin.
  • Generously (very generously) sprinkle sea salt all over the pork loin.
  • Sprinkle black pepper all over the pork loin.
  • Place the pork loin in the pan, fat side down and brown it thoroughly on all four sides on a low-temperature setting.
  • Do not burn the olive oil and garlic!
  • When browned nicely, add the hot milk, hot cream, capers, sage and lemon zest.
  • Taste the sauce . . . add more salt to taste preferences.
  • Partially cover the pan.
  • Simmer on the a low-medium setting on the stove for 1-1/2 to 2 hours, turning the pork loin over occasionally.
  • The milk sauce will bubble up, so stir it occasionally.
  • Continually pour some of the sauce (baste) over the pork as it simmers.
  • 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.
  • Taste the sauce and add more salt if necessary.
  • After cooking time is finished, remove the pork.
  • Thickly slice the pork and place it on individual plates.
  • Pour the creamy, curdled sauce over the pork.
  • Serve immediately and enjoy!