How to make Pork Loin braised in milk


How to make Pork Loin braised in milk

Pork Loin braised in milk is a rich and tasty second course, perfect for a special lunch or dinner. It looks like a complex dish, but in reality, it is prepared with a few simple gestures. It just needs a long cooking, so I recommend this recipe even to those who are new to the kitchen! The result? A tender and tasty roast that will really appeal to everyone, adults, and children!

All you need is a good piece of meat (ask your trusted butcher for advice and wrap it in food string!), celery, carrot, onion, a litter of milk… and that’s it! These simple ingredients, put together, allow you to make a truly delicious second course of meat.

The secret is cooking the pork loin in milk; the meat thus becomes very tender, and you hardly need a knife to cut it.

Many of you will now be thinking about how to make the accompanying sauce … well nothing easier! It is obtained in a few seconds with the cooking juices, it is tasty and velvety!

In short, with Pork Loin braised in milk, you will make a great impression and you will be catapulted into a typical Italian Sunday lunch, seeing is believing. Let me know in the comments if you will make this recipe and what you think, but I’m sure you will love it!

You may also be interested in the Roasted Veal and the Tasty Chicken rolls.

Pork Loin braised in milk
Pork Loin braised in milk

Recipe Difficulty Level: easy Servings: 6/8


(to convert to UK metrics, click here)

  • 1,2 Kg (42 oz) of pork loin
  • 1 l (4 cups plus 3 tbsp) of milk
  • 130 ml (½ cup) of white wine (about 1 glass)
  • 1 carrot
  • 1 onion
  • 1 piece of celery
  • 15 g (2 tbsp) of cornstarch
  • 20 g (1 tbsp plus 2 tsp) of butter
  • Salt
  • Black pepper
  • Sage
  • Rosemary
  • Extra virgin olive oil
pork loin braised in milk video recipe


First of all, if not your butcher did it for you, tie the meat with a kitchen string in order to preserve the shape of the roast while cooking.

After that, in a big pot, warm some oil and a little bit of butter.

Brown the pork loin on high heat on all sides. 

Add chopped onion, carrot, celery, sage, and rosemary.

If you want to remove the sage and the rosemary easily, wrap them with kitchen twine.

Add the white wine and cook on high heat until the wine evaporates completely. 

Once the wine evaporates, add the milk, salt, and black pepper.

Cover and cook on low heat for 1 hour and a half. From time to time, turn the pork to cook it uniformly. 

Then, let it cool down a little bit. Locate the road on a cutting board and cut in slices.

Now we will prepare the sauce with the one we have used to cook the pork.

Remove the sage and the rosemary and mix everything with an electric blender. You will obtain a cream.

If you it denser, add some corn stark and cook for a few minutes while mixing.

Your Pork Loin braised in milk is ready!

Serve it with the sauce and enjoy!

Buon appetito!

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