Slow-Braised Pork Loin in Milk and Herbs
Indulge in this rich and succulent Slow-Braised Pork Loin in Milk and Herbs. This unique recipe transforms a simple pork loin into a tender masterpiece, simmered slowly in a fragrant mixture of milk, rosemary, and garlic. The milk creates a luscious sauce that beautifully complements the pork, making each bite a culinary delight. Pair it with tiny steamed potatoes, fresh peas, and sautéed mushrooms for a well-rounded meal that will impress your family and friends. If you love pork, this dish is a must-try!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
boneless pork loin
2 1/2-3 lbs (trimmed of excess fat)
olive oil
4 tablespoons (divided)
rosemary
1 teaspoon (fresh or dried)
black pepper
1/4 teaspoon (freshly ground)
garlic cloves
3 (minced)
milk
1 1/2 cups (whole milk suggested)
white wine vinegar
2 tablespoons (for added acidity)
Instructions
1
Begin by trimming any excess fat from the pork loin to ensure a leaner dish.
2
In a small bowl, combine 2 tablespoons of olive oil, rosemary, black pepper, and minced garlic to create a marinade.
3
Rub the marinade all over the pork loin, ensuring it's well coated. For the best flavor, marinate the pork at room temperature for at least 2 hours or in the refrigerator for up to 8 hours.
4
Preheat your Dutch oven over medium heat and add the remaining 2 tablespoons of olive oil.
5
Once hot, add the marinated pork loin and sear it until browned on all sides, about 3-4 minutes per side. This step adds depth of flavor to the dish.
6
Reduce the heat to low, pour in the milk and white wine vinegar. The mixture might look unappealing at first, but don’t worry; it's all part of the magic!
7
Cover the Dutch oven and let the pork braise slowly for about 1 to 1.5 hours, turning the meat occasionally, until it's tender but still holds together.
8
After the pork is done, remove it from the pot and place it on a carving board; loosely cover it with aluminum foil to keep it warm.
9
To prepare the sauce, if the braising liquid hasn’t thickened and turned a light brown, increase the heat slightly and cook it until it reaches the desired consistency. Stir in a couple of tablespoons of water to loosen any bits stuck to the bottom, and season the sauce with salt and pepper to taste.
10
Slice the pork loin into thin pieces, serve it on a platter, and generously drizzle the sauce over the slices.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Braised Pork Loin in Milk and Herbs?
It is a succulent dish where pork loin is simmered in a mixture of milk, rosemary, and garlic to create a tender masterpiece and a luscious sauce.
What cut of pork is required for this recipe?
This recipe specifically calls for a 2 1/2 to 3 lb boneless pork loin, trimmed of any excess fat.
How long should I marinate the pork loin?
For the best flavor, marinate the pork at room temperature for at least 2 hours or in the refrigerator for up to 8 hours.
What ingredients are used in the pork marinade?
The marinade consists of olive oil, rosemary, black pepper, and minced garlic.
Why is milk used as a braising liquid?
Milk acts as a tenderizer for the pork and reduces down to create a rich, flavorful, and creamy sauce.
What should I do if the milk and vinegar mixture looks unappealing at first?
Do not worry if the mixture looks curdled or strange initially; it is part of the process and will transform into a delicious sauce during braising.
How long does the braising process take?
The pork should be braised slowly for approximately 1 to 1.5 hours until it is tender but still holds its shape.
Is searing the meat necessary?
Yes, searing the marinated pork loin until browned on all sides for 3-4 minutes per side adds essential depth of flavor to the dish.
Can I use dried rosemary instead of fresh?
Yes, the recipe allows for either fresh or dried rosemary to be used in the marinade rub.
What type of milk is recommended?
Whole milk is suggested for this recipe to provide the best richness and consistency for the sauce.
What is the purpose of adding white wine vinegar?
White wine vinegar adds necessary acidity to the braising liquid, helping to balance the richness and further tenderize the meat.
How do I prepare the sauce after the meat is cooked?
Remove the meat, then increase the heat to thicken the liquid. Stir in a little water to loosen bits from the bottom and season with salt and pepper.
What side dishes pair well with this pork loin?
It is recommended to serve this dish with tiny steamed potatoes, fresh peas, and sautéed mushrooms.
Should I let the pork rest after cooking?
Yes, place the pork on a carving board and loosely cover it with aluminum foil to keep it warm before slicing.
How should the pork be sliced for serving?
The pork loin should be sliced into thin pieces and served on a platter with the sauce drizzled over them.
Is this dish part of a specific cuisine?
This recipe is inspired by Italian cuisine, which traditionally uses milk as a braising medium for meats.
What cooking vessel should I use?
A Dutch oven is ideal for this recipe as it allows for even searing and holds heat well during the slow braising process.
Can I use a larger pork loin than 3 lbs?
The recipe is calibrated for a 2.5-3 lb loin; a larger cut may require more milk and a longer cooking time.
How many garlic cloves are needed?
The recipe requires 3 minced garlic cloves for the marinade.
Is this considered a comfort food recipe?
Yes, this dish is tagged as comfort food due to its rich sauce and tender, slow-cooked meat.
Can I substitute the olive oil?
While olive oil is preferred for its flavor, you can use other high-heat cooking oils if necessary.
What if the sauce is too thick at the end?
If the sauce is too thick, simply stir in a couple of tablespoons of water to loosen it to your desired consistency.
How many tablespoons of olive oil are used in total?
A total of 4 tablespoons of olive oil are used, divided between the marinade and the searing process.
Is this dish suitable for holiday meals?
Yes, the recipe is tagged for holiday meals and is impressive enough for special occasions.
Do I need to leave the fat on the pork loin?
The instructions recommend trimming excess fat from the pork loin to ensure the final dish is leaner.
Can I add other herbs to the recipe?
While rosemary is the primary herb, you can add others like sage or thyme to complement the pork.
What heat setting should I use for braising?
After adding the liquids, reduce the heat to low and cover the Dutch oven for a slow braise.
How much milk is required for the braising liquid?
The recipe calls for 1 1/2 cups of milk.
Should the sauce be seasoned before or after reduction?
The sauce should be seasoned with salt and pepper to taste after it has reached the desired consistency.
How many tablespoons of vinegar are used?
The recipe uses 2 tablespoons of white wine vinegar.