Pork Loin Braised in Milk

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!

• mrssammy

• 3/15/2018

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!

• cderieg8

• Arnold, CA

• 11/16/2017

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

• Arpucci

• São Paulo/Brasil

• 9/10/2017

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.

• starvinmarvin1

• Palm Beach Gardens, FL

• 2/11/2017

This recipe was dreadful.

• Anonymous

• 1/12/2016

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.

• petra28

• Mississippi Delta region

• 1/8/2016

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.

• CindyLago

• Arizona

• 1/6/2016

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.

• genusue

• New York, NY

• 12/31/2015

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.

• nicolea

• Rockford, IL

• 12/29/2015

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.

• beachpoet

• Manchester-By-The-Sea, MA

• 12/27/2015

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.

• jsvleong

• Oakland, CA

• 4/19/2014

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

• Anonymous

• Durham, NC

• 10/23/2012

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.

• dory92064

• San Fiego, CA

• 10/9/2012

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

• Anonymous

• St Louis

• 10/2/2012

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.

• Karen_Ruthman

• Glenview, IL

• 9/28/2012