This wonderful recipe offers outstanding but mild flavor. An interesting cooking method, the results are always superb.

Pork Loin Braised in Milk
 
Author:
Recipe type: Pork
Serves: 6
Ingredients
  • salt and freshly ground pepper, to taste
  • 2 pounds loin of pork; in one piece
  • flour for dredging
  • 2 Tablespoons butter
  • 2 Tablespoons vegetable oil
  • 6 carrots; peeled and halved
  • 6 small new potatoes; well scrubbed
  • 2 parsnips; optional
  • peeled and thickly sliced
  • 2 1/2 Cups whole or extra-rich milk
  • 2 Tablespoons warm water
Instructions
  1. Rub salt and a generous amount of pepper into pork. Dredge pork lightly in flour.
  2. In a casserole just a little larger than the pork, over burner set to medium-high, heat butter and oil.
  3. When foam subsides add meat, fat side down. Brown all sides, lowering heat if butter browns.
  4. With pan off heat, tuck carrots, potatoes, and parsnips (if used) around pork. Pour on milk and carefully bring mixture to a boil, taking care that milk does not boil over top.
  5. Lower heat and partially cover pan. Simmer until pork is very tender (1 1/2 to 2 hours), turning meat halfway through. If milk evaporates too quickly, add a little more.
  6. Remove meat to cutting board and vegetables to serving dish. Keep vegetables warm.
  7. In uncovered pot over high heat, cook remaining liquid until it darkens and coagulates into small, light-brown curds, which separate from watery, slightly yellowish fat.
  8. Tip pot and carefully spoon off fat (there will be quite a lot).
  9. Deglaze pan over high heat with the water, scraping bottom with a wooden spoon. Correct seasonings. Slice pork and arrange on serving platter with vegetables.
Notes
Yield: 6 servings.

Spoon sauce over pork; serve immediately.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.