Roast Pork in Milk

Arrosto di Maiale al Latte

Roast pork slowly cooked in milk, with sage, rosemary and a creamy, fragrant sauce.

4 servings

Easy

Roast pork in milk is a main course warm and substantial, suitable for lunch or dinner when you want to bring to the table a tender meat accompanied by a rich sauce. pork loin, with a delicate flavor, is balanced by the sweetness of the milk and the bold aroma of sage, rosemary, and garlic. The initial browning creates a golden, flavorful surface, while the slow cooking in the oven tenderizes the meat and allows the juices to transform into a creamy base. White wine helps cleanse the flavor of the browning and adds complexity to the sauce. This recipe is a traditional one. The result is a roast best served piping hot, covered with the filtered juices and reduced to a consistency that clings to the slices.

Instructions

Voice reading

8 steps · natural Italian voice

Flour it pork loin

Lightly flour the (28.22 oz) 800 g of pork loin of pork, coating the surface evenly. Shake off any excess flour so the bottom isn't too dense and the meat can brown properly in the next step.

Brown the meat

Heat a little extra virgin olive oil in a baking pan and brown it pork loin on all sides. Turn it carefully until the surface is a uniform golden brown: this stage should develop its aroma and color without burning the flour.

Deglaze with wine

Pour the white wine over the well-browned meat and leave it deglaze at high heat. Wait for the alcoholic part to evaporate and for the liquid to reduce slightly, collecting from the bottom of the baking pan the juices from browning.

Add the flavorings

Join the cloves of garlic, a few sage leaves and a sprig of rosemary. Distribute them around the pork loin, so that their scent is transferred to the pan juices without covering the taste of the meat.

Cover with milk

Pour the milk into the baking pan until the meat is covered. Make sure the liquid surrounds the meat well. pork loin and bring the bottom to a light boil, avoiding boiling too aggressively which could cause the milk to separate.

Bake in the oven

120 min

Bake at 180°C (356°F) and cook slowly for about two hours. During cooking, the milk should reduce, forming a creamy, fragrant base, while the meat should be tender when checked in the center.

Reduce the background

Once cooked, remove the roast from the baking pan and keep it very warm. If the base appears too liquid, reduce it briefly. on the heat until you get a thicker and smoother consistency.

Cola and serve

Filter the pan juices to eliminate aromas and residues, then rub it on pork loin Sliced or ready to be sliced. Serve the roast piping hot, distributing the sauce evenly over the slices.

Chef's Tips

The editorial staff recommends browning the meat evenly pork loin before adding the milk: browning thoroughly helps keep the meat flavorful during the long cooking time in the oven.