Milk-Braised Pork Loin


This pork loin was waiting in my extra freezer to be served to a crowd… but then…  my kids left the freezer door open long enough to defrost it, along with everything else in the freezer. (No more self-serve popsicles for them!) What a cooking emergency… 🙂 At least we were able to enjoy this delicious dish. The milk gravy was especially amazing. Now I will have to make this dish again for a crowd! This recipe was adapted from Martha Stewart Living; I doubled the garlic. We ate it with green salad and roasted potatoes and kohlrabi on the side.

Yield: Serves 8 to 10

  • 1 boneless pork loin with fat cap (4 to 5 pounds)
  • coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 sprigs sage
  • 3 sprigs rosemary
  • 2 bay leaves
  • 2 tablespoons unsalted butter
  • 10 large cloves of garlic, peeled and smashed
  • 5 strips fresh lemon zest (1 inch by 2 inches each; from 1 lemon)
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  1. Season pork with 1 tablespoon salt and 1/2 teaspoon pepper. Heat oil in a heavy-bottomed pot (it should be just large enough to fit pork) over medium-high heat. (I used a 4-quart enameled cast iron pot.) Add pork, fat side down, and sear, turning as it browns, until browned on all sides, 8 to 10 minutes. Transfer to a plate. Drain fat from pot and wipe out any blackened bits.
  2. Tie together sage, rosemary, and bay leaves into a bouquet with kitchen twine. Melt butter in pot over medium heat. Add herbs, garlic, and lemon zest and cook until fragrant, about 30 seconds.
  3. Return pork, fat side up, to pot, along with any accumulated juices. Pour milk and cream over pork, raise heat to medium-high, and bring to a simmer. Partially cover pot, reduce heat, and simmer, undisturbed, until a thermometer inserted into thickest part of pork registers 140 degrees, about 1 hour.
  4. Transfer pork to a carving board and let rest at least 15 minutes and up to 30 minutes. Increase heat to medium and simmer braising liquid until reduced to 1 1/2 cups, 12 to 15 minutes. Discard herbs and lemon zest. Cut pork crosswise into 1/2-inch-thick slices and serve with milk gravy.

One Year Ago:

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

10 responses to “Milk-Braised Pork Loin

  1. Well at least some good came out of your freezer disaster. It’s funny because someone local who I follow on Twitter just posted that he was cleaning out his chest freezer as it had been unplugged 5 days ago and only just discovered! urgh!! This is a great recipe to do with chicken as well – I make it quite often, especially in the autumn and winter with lots of mashed potato for that gorgeous curd gravy!!

  2. Sue

    I love this recipe and make it for my mom because she loves the gravy. A true classic!

  3. Yum! I’ve always wanted to make this dish and never have. Yours looks amazing. I had a similar freezer incident happen recently, only ours was accidentally unplugged and we couldn’t rescue anything! It was such a disaster!

    • I’m sorry to hear about your freezer incident… I’m was happy that mine wasn’t completely packed! This dish is so flavorful and simple to prepare- let me know if you try it!

  4. Whoops! But what a great save for your pork loin!

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