Italian Pork Loin Braised In Milk Recipes

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ITALIAN PORK LOIN BRAISED IN MILK



Italian Pork Loin Braised in Milk image

Sounds unusual, but its an Italian classic that works. The sauce has great flavor, somewhere between a gravy and cream sauce, while the pork loin is juicier and more tender than any other recipe I've tried. The sodium citrate acts as an emulsifier to keep the sauce smooth, but if you don't have, rendered bacon or salt pork will work.

Provided by FoodE-MattyD

Categories     Pork

Time 3h15m

Yield 3-4 serving(s)

Number Of Ingredients 12

1/4 cup salt
1/4 cup sugar
1 teaspoon black pepper
1 -1 1/2 lb boneless pork loin roast, trimmed
1 teaspoon emlusifying salt (sodium citrate)
1 1/2 cups whole milk
3 garlic cloves, peeled and smashed
1 teaspoon minced fresh sage
1/8 teaspoon baking soda
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
1/2 teaspoon Dijon mustard

Steps:

  • Dissolve 1/4 cup salt and sugar in 8 cups cold water in large container. Submerge roast in brine, cover, and refrigerate for at least 1 1/2 hours or up to 2 hours. Remove roast from brine and pat dry with paper towels.
  • Preheat oven to 275 degrees.
  • In a dutch oven, turn heat to medium-high, add roast to pot, and brown on all sides, 8 to 10 minutes. Transfer roast to large plate. Add milk, sodium citrate, garlic, sage, and baking soda to pot and bring to simmer, scraping up any browned bits. Simmer for approximately 15 minutes, until the sauce has the consistency of heavy cream.
  • 4. Return roast to pot, cover, and transfer to oven. Cook until meat registers 140 degrees, about 30 minutes, flipping roast once halfway through cooking. Transfer roast to carving board, tent with aluminum foil, and let rest for 10 to 15 minutes.
  • While the roast rest, add wine and return sauce to simmer over medium-high heat, whisking vigorously to smooth out sauce. Simmer until sauce has consistency of thin gravy, 2 to 3 minutes. Off heat, stir in tablespoons parsley and mustard and season with salt and pepper to taste. Finish with any meat juices that accumulate while the roast rests.
  • Slice roast into 1/4-inch-thick slices. Transfer slices to serving platter. Spoon sauce over slices and serve.

Nutrition Facts : Calories 414.6, Fat 16.7, SaturatedFat 4.7, Cholesterol 109, Sodium 10395, Carbohydrate 24.9, Fiber 0.5, Sugar 23.1, Protein 36.5

ITALIAN PORK LOIN BRAISED IN MILK



Italian Pork Loin Braised in Milk image

Provided by Roz

Number Of Ingredients 14

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

Steps:

  • 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!

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