Milk Braised Pork Recipes

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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!

MILK-BRAISED PORK LOIN



Milk-Braised Pork Loin image

When a pork loin is braised in milk Bolognese-style, the meat becomes tender and very finely textured. The milk (here, aided by cream) morphs into a luxurious sauce.

Provided by Martha Stewart

Time 1h30m

Number Of Ingredients 11

1 boneless pork loin with fat cap (3 to 3 1/2 pounds), tied
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 sprigs sage
3 sprigs rosemary
2 bay leaves
2 tablespoons unsalted butter
5 cloves garlic, peeled and smashed
5 strips fresh lemon zest (1 inch by 2 inches each; from 1 lemon)
1 1/2 cups whole milk
1 cup heavy cream

Steps:

  • Season pork with 1 tablespoon salt and 1/2 teaspoon pepper. Heat oil in a heavy-bottomed pot (it should be just large enough to fit pork) over medium-high heat. Add pork, fat side down, and sear, turning as it browns, until browned on all sides, 8 to 10 minutes. Transfer to a plate. Drain fat from pot and wipe out any blackened bits.
  • Tie together sage, rosemary, and bay leaves into a bouquet with kitchen twine. Melt butter in pot over medium heat. Add herbs, garlic, and lemon zest and cook until fragrant, about 30 seconds. Return pork, fat side up, to pot, along with any accumulated juices. Pour milk and cream over pork, raise heat to medium-high, and bring to a simmer. Partially cover pot, reduce heat, and simmer, undisturbed, until a thermometer inserted into thickest part of pork registers 140 degrees, about 1 hour.
  • Transfer pork to a carving board and let rest at least 15 minutes and up to 30 minutes. Increase heat to medium and simmer braising liquid until reduced to 1 1/2 cups, 12 to 15 minutes. Discard herbs and lemon zest. Cut pork crosswise into 1/2-inch-thick slices and serve with milk gravy.

MILK BRAISED PORK LOIN



Milk Braised Pork Loin image

So simple but amazingly good. The pork comes out very tender and juicy while the milk reduces down to create a savory brown sauce. All this in 1 pot.

Provided by Ken from CA

Categories     Meat and Poultry Recipes     Pork

Time 2h

Yield 8

Number Of Ingredients 9

1 (2 1/2 pound) boneless pork loin roast, rolled and tied
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
2 tablespoons butter
3 cups whole milk
1 teaspoon chopped fresh rosemary
1 clove garlic, minced
3 tablespoons water

Steps:

  • Season pork loin with salt and pepper. Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides. Slowly pour the milk in with the pork. Stir in the rosemary and garlic. Allow the milk to come to boil, then lower the heat to medium-low. Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove pork and set aside to rest.
  • If the milk is not already a nutty brown color, increase the heat until the milk beings to brown. Spoon off any additional fat. Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Slice the pork and serve with the milk sauce.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 4.4 g, Cholesterol 84.1 mg, Fat 20.7 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 8.4 g, Sodium 388.4 mg, Sugar 4.1 g

MILK-BRAISED PORK CHOPS



Milk-Braised Pork Chops image

Deceptively simple, this two-serving recipe for milk-braised pork chops is easy to prepare and pleasantly surprising with its rich, complex flavors.

Provided by Kevin D. Weeks.

Categories     Dinner     Entree

Time 1h45m

Yield 2

Number Of Ingredients 9

2 (1-inch-thick) pork loin chops
Salt to taste
Pepper to taste
1 tablespoon oil
1 to 1 1/2 cups milk
2 cloves garlic (whole, peeled)
1/2 teaspoon rubbed sage
2 teaspoons unsalted butter (room temperature)
2 teaspoons all-purpose flour

Steps:

  • Gather the ingredients.
  • Generously season pork chops with salt and pepper. Preheat oven to 250 F.
  • Heat 1 tablespoon oil over medium-high heat in a nonstick skillet. Add chops and brown on both sides.
  • Arrange chops in an 8 x 8-inch baking dish and add enough of the milk so it comes halfway up the sides of the meat. Add the whole garlic cloves and rubbed sage.
  • Tightly cover baking dish with foil and place in the center of the oven. Cook for 45 minutes.
  • Remove from the oven, turn chops over, re-cover, and return to oven for another 45 minutes.
  • Meanwhile, thoroughly mix together the butter and flour in a small bowl (this is called a beurre manié ).
  • Set chops on a plate and keep warm. Pour the pan juices into a blender and puree until smooth.
  • Pour the puree into a skillet and bring to a simmer over medium heat.
  • Add the beurre manié a bit at a time until it's all used, continuing to stir until thickened. Taste, adjust the seasonings, and serve over chops.

Nutrition Facts : Calories 367 kcal, Carbohydrate 12 g, Cholesterol 91 mg, Fiber 0 g, Protein 27 g, SaturatedFat 8 g, Sodium 421 mg, Sugar 9 g, Fat 23 g, ServingSize 2 servings, UnsaturatedFat 0 g

MILK-BRAISED PORK (MAIALE AL LATTE)



Milk-braised pork (maiale al latte) image

This traditional Italian milk-braised pork is easy to make, and the pork is tender and delicately flavored. So good.

Provided by Caroline's Cooking

Categories     Main Course

Time 2h45m

Number Of Ingredients 8

2 lb pork shoulder (900g)
1/4 tsp salt (or more as needed)
1/4 tsp pepper (or more as needed)
1 tbsp olive oil
3 cloves garlic (peeled but left whole)
2 stems sage (approx 10 leaves)
2 cups whole milk (480ml)
1/2 lemon zest ((ie zest from 1/2 lemon, in wide strips))

Steps:

  • Sprinkle salt and pepper over all sides of the pork fairly generously.
  • Preheat the oven to 300F/150C.
  • Warm the oil over a medium-high heat in a cast iron pot large enough to hold the piece of pork in a single layer, but not much bigger.
  • Brown the pork on all sides, leaving it to get a good sear before turning. Remove the pork from the pot and set aside on a plate.
  • Reduce the heat a little and add the garlic cloves and sage sprigs. Soften them both slightly, without letting them burn, then add back the pork to the pot with the sage and garlic around it.
  • Add the strips of lemon zest, pour over the milk (it should come to around 3/4 of the way up the pork - if not, add some more milk) and warm to bring to a simmer.
  • Transfer the dish to the oven, uncovered, and cook for around 2 1/2 hours until the pork is very tender to a knifepoint, turning the pork every half hour.
  • Once done, remove the pork to a cutting board and leave to rest a couple minutes before slicing. Meanwhile skim the fat and excess thin liquid from the milk and take out the lemon and sage. Serve some of the curd sauce over the pork, with the garlic on the side. (Note if you want a smoother sauce, you can blend the skimmed sauce before serving.)

Nutrition Facts : Calories 314 kcal, Carbohydrate 7 g, Protein 31 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 105 mg, Sodium 303 mg, Sugar 6 g, ServingSize 1 serving

PORK LOIN BRAISED IN MILK



Pork Loin Braised In Milk image

Milk does double duty in this dish: It makes pork loins nice and tender and serves as a creamy gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h5m

Number Of Ingredients 7

2 tablespoons olive oil
8 boneless pork loin chops, (about 1 1/4 pounds)
Coarse salt and freshly ground pepper
2 cups milk
5 to 6 sprigs thyme, plus 1 teaspoon fresh thyme leaves
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Heat oil in a large (12-inch) skillet over medium heat. Season pork chops on both sides with salt and pepper. Working in batches, if necessary, sear until brown on both sides, about 3 minutes per side. Transfer pork to a large plate or baking sheet.
  • Pour off fat from skillet, and return to low heat. Return pork and any accumulated juices to skillet; add milk and thyme sprigs. Bring to a boil over high heat; cover, and reduce heat to low. Simmer until pork is cooked through and tender, turning once, about 45 minutes.
  • Transfer pork to a serving platter, and cover with aluminum foil to keep warm. Return skillet to medium-high heat, and bring remaining liquid to a boil. Whisk together cornstarch and the water in a small bowl; whisk into liquid in skillet, and boil 1 minute. Transfer mixture to a blender or food processor. Add thyme leaves, and puree until smooth. Pour sauce over pork, and serve immediately.

PORK BRAISED IN MILK AND CREAM



Pork Braised In Milk And Cream image

Provided by Gabrielle Hamilton

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 pounds pork loin, seasoned to taste, larded with fatback and tied
1 tablespoon chopped fresh sage
1 tablespoon chopped garlic
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 cups milk
2 cups half-and-half
2 cups heavy cream
3 lemons
3 tablespoons butter
20 cloves garlic (from about 2 heads), peeled and lightly crushed
20 sage leaves

Steps:

  • Place pork in a container, and rub all over with chopped sage and chopped garlic. Cover, and refrigerate overnight. The next morning, bring to room temperature. Scrape off and discard sage and garlic; season generously with salt and pepper.
  • In a deep, heavy casserole or Dutch oven fitted with a lid, heat olive oil over medium-high heat. Add pork loin, and brown very well on all sides, about 20 minutes. Meanwhile, in a saucepan, combine milk, half-and-half and cream. Bring to a boil, then shut off heat. Using a vegetable peeler, remove peel from lemons in long strips. Set peel aside, and reserve fruit for another use.
  • When pork is browned, transfer it to a plate and discard fat that's in casserole. Reduce heat to medium, and add butter to pan. When it is foamy, add garlic cloves. Stir until lightly browned on edges. Add sage leaves, and stir to coat. Put pork back in casserole, and pour in enough of the warm milk mixture to come 1/2 to 2/3 up the sides of pork. Bring to a simmer, add lemon zest and season to taste with salt.
  • Partly cover, and simmer until an instant-read thermometer registers 140 degrees (about 15 to 30 minutes; cooking time will vary according to shape of roast and degree of browning). Liquid will form a skin and custard around pork. Shut off heat, and allow to cool. Cover, and refrigerate until shortly before serving.
  • To serve, remove pork from milk mixture and carve into 1/8-inch slices. Meanwhile, place casserole over medium heat and reduce liquid to a soupy custard. While the liquid is still a little loose, return sliced pork to casserole and spoon sauce on top. Allow pork to heat through. Serve, spooning some custard, lemon zest and sage on top and sprinkling with coarse salt.

Nutrition Facts : @context http, Calories 1263, UnsaturatedFat 42 grams, Carbohydrate 30 grams, Fat 104 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 55 grams, Sodium 1564 milligrams, Sugar 16 grams, TransFat 0 grams

THE PURPLE PIG MILK BRAISED PORK SHOULDER AND MASHED POTATOES



The Purple Pig Milk Braised Pork Shoulder and Mashed Potatoes image

The Purple Pig is a famous highly rated restaurant in Chicago. One of which is famous for its delicious foods and delightful wines. This is restaurant style so it makes quite a bit....

Provided by College Girl

Categories     Mashed Potatoes

Time 3h20m

Yield 6-8 8 oz. servings, 6-8 serving(s)

Number Of Ingredients 14

pork shoulder, bone removed and cut into 8 oz. pieces
1 small bunch fresh thyme
5 bay leaves
2 onions, peeled and quartered
1 carrot, peeled and kept in large pieces
2 gallons milk
2 gallons pork stock
salt
pepper
1 rib celery, cut into 3 large pieces
1 1/4 lbs russet potatoes, peeled cut into 1 1/2 inch chunks
1/4 cup warm cream
4 teaspoons butter, warm
salt and pepper

Steps:

  • Tie a piece of string around each piece of pork to maintain a nice shape while cooking. In a large pot sear off pork shoulder (season liberally first). Add vegetables and herbs after meat is browned, add liquids and bring to a boil. Season and place in a 350° oven to braise. Should take 2-3 hours.
  • Place potatoes in a large pot, add cold water to cover and season aggressively with salt. Bring to a boil and cook till potatoes are tender. Drain potatoes, mash while still hot with rest of the ingredients, season and reserve.

Nutrition Facts : Calories 977.8, Fat 53.4, SaturatedFat 33.2, Cholesterol 200, Sodium 678.2, Carbohydrate 82.2, Fiber 3, Sugar 2.9, Protein 45.3

MILK-BRAISED PORK WITH LEMON AND SAGE



Milk-Braised Pork With Lemon and Sage image

Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.

Provided by Molly Baz

Categories     Pork     Braise     Sage     Milk/Cream     Chard     Lemon     Dinner     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6-8

Number Of Ingredients 8

2 tablespoons olive oil
1 (2-2 1/2-pound) boneless pork shoulder (Boston butt)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 bunch sage
1 lemon, peeled
1 1/2 cups whole milk
1 large bunch Swiss chard, ribs and stems removed, torn into 3-inch pieces

Steps:

  • Preheat oven to 250°F.
  • Heat oil in a large Dutch oven or heavy pot over medium-high until shimmering. Season pork all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Pour off excess fat from pot. Add sage, lemon peel, and milk. Bring to a boil, then reduce heat to medium-low. Cover pot and transfer to oven. Roast pork until very tender, 3 1/2-4 hours.
  • Transfer meat to a serving platter. Discard lemon peel, then gently toss Swiss chard in remaining sauce in pot until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce and serve.

PORK LOIN BRAISED IN MILK



Pork Loin Braised in Milk image

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 8

1 tablespoon finely chopped fresh rosemary or 1 1/2 teaspoons chopped dried rosemary
1 tablespoon finely chopped fresh sage or 4 to 5 teaspoons dried sage leaves, chopped
1 garlic clove, finely minced
Salt and freshly ground black pepper to taste
One 5- to 5 1/2-pound center-cut boneless pork roast (see Note)
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 to 4 cups milk

Steps:

  • Combine the rosemary, sage, garlic, and salt and pepper in a small bowl and rub it all over the pork. Place the pork on a large plate, cover with plastic wrap, and refrigerate for a few hours.
  • Place a medium heavy pan that will hold the roast somewhat snugly over medium heat and add the butter and oil. When the butter begins to foam, add the pork and cook, turning occasionally, until lightly golden on all sides, 10 to 12 minutes. (Keep your eyes on the butter so it doesn't burn and reduce the heat a bit if needed.)
  • Add 1 cup of the milk and stir to loosen the browned bits attached to the bottom of the pan. As soon as the milk comes to a boil, reduce the heat to low, partially cover the pan, and simmer until almost all the milk has evaporated, about 15 minutes. Add 1 more cup milk and continue cooking, basting and turning the meat a few times, until most of the milk has evaporated. Cook the pork in this manner, adding the milk 1/2 to 1 cup at a time, until it reads 160 degrees F on an instant-read thermometer, about 2 hours. (The pork can be cooked up to this point 1 hour or so ahead. In that case, cook only until it reaches 155 degrees F, because it will keep on cooking as it sits in the hot pan juices.)
  • Remove the lid and raise the heat to high. If no more milk is left in the pan, add 1/2 cup or so more. Cook, stirring and scraping the bottom of the pan to release the browned bits and turning the pork once or twice, until most of the milk has evaporated and the meat has a rich, golden brown color. Transfer the pork to a cutting board and let it rest for about 10 minutes while you finish the sauce.
  • Spoon off some of the fat from the pan. Add 1/3 cup water and stir quickly, over medium heat, scraping the bottom of the pan until only the brown glazed clusters of milk particles remain.
  • Cut the meat into 1/2-inch thick slices and serve topped with a bit of the pan juices.

MILK-BRAISED PORK



Milk-Braised Pork image

Categories     Milk/Cream     Pork     Braise     Dinner     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 3

a 2 1/2-pound piece boneless pork shoulder (do not trim fat)
2 tablespoons vegetable oil
2 cups whole milk

Steps:

  • Pat pork dry and season with salt and pepper. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes total. Carefully add milk and cook pork, covered, at a bare simmer 2 hours. Continue to cook pork, partially covered, at a bare simmer until very tender, about 1 hour. Transfer pork to a cutting board and let stand 5 minutes. Season cooking liquid generously with salt and pepper and boil until slightly thickened, about 2 minutes.
  • Thinly slice pork and transfer to a platter. Skim fat from cooking liquid and spoon liquid over pork.

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From lcbo.com


MILK.ORG | MILK-BRAISED PORK TACOS
Step 1 Preheat oven to 350°F (180°C). Melt butter in a Dutch oven over medium-high heat. Season pork with 1/2 tsp (2.5 mL) salt and pepper, then sear in pan for 8 to 12 minutes or until browned all over. Step 2 Add milk, shallots, garlic, chili peppers, orange peel and oregano to pan; bring to a simmer. Cover and transfer to oven.
From new.milk.org


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