Cooking the pork in milk helps to break down the protein in the pork and make it soft and succulent.  I use a Dutch Oven for this recipe, a heavy bottomed pot is key.  The pork loin will melt in your mouth when ready.  The pork is pictured in a beautiful presentation surrounded in a bed of sautéed string beans with garlic and olive oil. 

2  Tablespoons Olive Oil

1  Tablespoon Butter

1   2 ½ pound Pork Loin

2 ¼  cups  Milk

Warm a heavy bottomed pot, place oil in pan followed by the butter.

Brown the Pork: When the butter is melted Add the pork, begin with the fatty ligament side down.  Watch the heat, so the butter does not burn and smoke.  As the pork browns, continue to turn it often for an even golden brown to form.

Add the salt and pepper.

Then add 1 cup of the milk slowly and gradually.  Allow the milk to boil for a moment, turn the meat over in the milk.  Allow meat to simmer on medium low heat with lid fully in place for about 10 minutes.  Reduce heat to low and cook for one hour.

After about an hour, the milk will become brown and a bit coagulated, add an additional cup of milk.  Allow to simmer uncovered for about 10 or 15 minutes.  Place the lid back on slightly ajar.

After about a half an hour most of the liquid will again be consumed.  Add  the remaining half cup of milk.  Turn the meat in the milk.  Place cover back on pot slightly ajar.  Keep on low heat.

Continue to turn the meat from time to time. In total the pork will cook for about 2 ½ – 3 hours.

The meat will be tender at the prick of a fork.  Remove meat from pan, transfer to a platter.  Cover and allow to rest  for a few minutes.  Then cut the meat into slices about ¾ of an inch thick.

In the pan with the remaining milk gravy, again warm pan.  Add about 2 tablespoons of water, use a wooden spoon to get the bits off the bottom of the pan.  Boil the water with the gravy, continue to get scrape the bits, mix thoroughly.  Spoon milk gravy over the pork and serve immediately.

“Pork Loin Braised in Milk” by Liz Conforti, Forget What You Know About Wheat(c) 2013

Serve with Kitchen Wisdom Gluten Free 

String Beans with Garlic & Olive Oil

Chocolate Espresso Cake

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