Pork Loin Braised in Milk

Preparation:	15 min
Marinating/Waiting:	0 min
Cooking:	2 h
Total:	2 h 15 min

4
servings

Category:	Meats and substitutes
Subcategory:	Pork
Source:	La Trattoria

Flyer

Wine & food pairing

Members Publish

Member rating (1)

Your rating

Could also interest you

Braised Pork Shoulder with Spicy Chocolate Sauce

Braised Rack of Pork vegetables and cream sauce

Recipe ingredients

2 lb. (1 kg) boneless pork loin
4 slices pancetta, each cut in 4 strips
3 Tbsp. (45 mL) olive oil*
2 Tbsp. (30 mL) Dijon mustard*
Sufficient quantity, flour*
20 leaves fresh sage
4 cloves garlic, chopped
3 cups (750 mL) milk

Preparation

Preheat oven to 350°F/180ºC.
Cut regularly spaced slits in meat.
In a bowl, mix 1 Tbsp. (15 mL) oil and the Dijon mustard; lightly baste roast and dust with flour.
In a frying pan, sear meat on all sides in remaining oil. In each slit, insert a strip of pancetta folded in half.
Put in a roasting pan with sage and garlic; add milk midway up the roast. Add more as needed.
Cook covered about 2 hours. Uncover for the last half hour of cooking.
Transfer to a hot serving dish. Cover with aluminum foil and let stand. Strain and skim cooking juices. Serve with pork loin.

Suggestion

After cooking, the sauce will look like curdled milk. Simply strain for a nice smooth sauce.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

Top