Milk Braised Pork Loin Recipe
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Milk Braised Pork Loin

By: Ken from CA  
"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."

Rating: This weblink has been rated 6 times with an average star rating of 4.7 Read Reviews (6)

Rate/Review | 195 people have saved this

Prep Time:
5 Min
Cook Time:
1 Hr 55 Min
Ready In:
2 Hrs

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (2 1/2 pound) boneless pork loin roast, rolled and tied
  • 1 teaspoon salt
  • 1/2 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

Directions

  1. 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 160 degrees F (70 degrees C). Remove pork and set aside to rest.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 313 | Total Fat: 20.7g | Cholesterol: 84mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2009 by INDEE Supporting Member (Click to learn more about Supporting Membership)
A perfect recipe, fulfilling every criteria of a 5-star rating--thanks, Ken from CA! The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2009 by Ken from CA 
Any pork loin will work for this. Tying it just helps maintain its shape. And my recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2009 by cheryl 
When i was preparing this recipe, i thought i must be doing something wrong because it looked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2009 by wannabe chefette 
Delicious. A very tender, moist pork loin. Tying I did not do and had no problem with it. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2009 by crazymom3 
turned out very tender and with lots of flavor. i simmered it with sage and thyme in the milk... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2009 by The Purple Chef 
The taste was very good. I don't think I cooked down my sauce enough because it wasn't too... MORE

 
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