Pork Loin, braised in milk with a tiny bit of rosemary


Serves 6

Preheat the oven to 425° F.

In a large heavy bottomed pan with a cover, place:

1 tablespoon butter

2 tablespoons vegetable oil

Heat on medium high until the butter foams, then add:

2 pork loins

Brown the pork deeply and evenly on all sides.

When the pork loins are nicely browned, add:

1 cup whole milk

Allow the milk to come to a simmer.

Cover the pot with the lid slightly ajar and roast for about 45 to 60 minutes, turning the meat from time to time, until the milk has formed nut-brown clusters.

Remove the pot from the oven and add:

1 cup milk

Let the milk come to a simmer on medium high heat, cover, lower the oven temperature to 350 F and roast again for about 35 to 45 minutes until the milk is again a nut-brown.


½ cup milk

Salt and pepper to taste

Continue to roast until the meat is very tender and the milk is thickened and nut-brown.

Remove the meat from the oven.

Let the meat rest for a few minutes.

Place the meat on a cutting board and slice.

Tip the cooking pot and spoon off as much fat as possible.

Serve the remaining nut-brown milk clusters with the pork.

Garnish with fresh chopped rosemary.


— AS