Pork Loin Braised in Milk

Pork Loin Braised in Milk
  • 4 servings
  • 0:15 Preparation
  • 2:00 Cooking
  • 2:15 Total Time


Add all
  • 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)



Preheat oven to 350°F/180°C.

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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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