Milk Braised Pork Loin
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4-6
Ingredients
  • Salt and Pepper
  • ¼ cup Sugar
  • ¼ cup Salt
  • 1 - 2 to 2½ pound trimmed boneless pork loin roast
  • 1 Tablespoon vegetable oil
  • 3 cups Whole Milk
  • ¼ cup half-and-half
  • 6 peeled garlic cloves
  • 2 teaspoons minced fresh sage
  • ¼ teaspoon baking soda
  • ½ cup dry white wine
  • 3 Tablespoons chopped fresh parsley
  • ¼ cup Dijon Mustard
  • 2 Tablespoons flour
Instructions
  1. To Brine Pork - Dissolve ¼ cup sugar and ¼ cup salt in 2 quarts cold water in a large container. Place pork loan in brine and refrigerated for at least 1½ hours to 2 hours.
  2. After pork has been brined, remove pork from brine and pat dry with paper towels.
  3. Adjust oven rack to middle position and heat oven to 275.
  4. In a Dutch Oven, heat oil over medium-high heat until shimmering. Add the roast and brown on all sides (approximately 2 minutes per side for a total of 8-10 minutes). Transfer the roast to a large plate.
  5. Add milk, half-and-half, garlic, sage, and baking soda to pot and bring to a simmer, scraping up any brown bits from the pork. Cook stirring frequently, until milk is lightly browned and has consistency of heavy cream (approximately 14-16 minutes). Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the pot constantly, until the milk has thickened to the consistency of a thin batter (approximately 1-3 minutes). Remove Dutch Oven from heat.
  6. Return pork to Dutch Oven, cover and transfer to preheated oven. Cook until pork registers 135-140 degrees, approximately 40-50 minutes, flipping the roast once half way through cooking.
  7. Transfer pork to a carving board, tent with tin foil and let rest for 20-25 minutes.
  8. Once pork has rested, pour any accumulated juices into the Dutch Oven. Add wine and return the sauce to a simmer over medium-high heat, whisking vigorously to break up any large clumps of milk. Take the Dutch Oven off the heat and stir in parsley, mustard, and flour to thicken. Season with salt and pepper after tasting. (I used aproximately 1½ teaspoons of salt and 1 tablespoon pepper)
Recipe by Tout va bien! (tm) at https://christymajors.com/my-bologna-has-a-first-name-milk-braised-pork/