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Milk Braised Pork Loin

Milk Braised Pork Loin

  • Prep

    5 m
  • Cook

    1 h 55 m
  • Ready In

    2 h
Ken from CA

Ken from CA

So simple but amazingly good. The pork comes out very tender and juicy while the milk reduces down to create a savory brown sauce. All this in 1 pot.

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Nutrition

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  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Season pork loin with salt and pepper. Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides. Slowly pour the milk in with the pork. Stir in the rosemary and garlic. Allow the milk to come to boil, then lower the heat to medium-low. Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove pork and set aside to rest.
  2. If the milk is not already a nutty brown color, increase the heat until the milk beings to brown. Spoon off any additional fat. Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Slice the pork and serve with the milk sauce.
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Reviews

INDEE
62

INDEE

9/14/2009

A perfect recipe, fulfilling every criteria of a 5-star rating--thanks, Ken from CA! The ingredient list is accurate & the instructions clear. If anything, this underpromises & overdelivers. (Three times, my normally-quiet husband said, “My God, this is good.”) Specifics: (1) PREPARATION. Easy! This is a restaurant-quality dish, which puzzled our dinner guests, who asked if my schedule had changed since it seemed I’d been cooking all afternoon. (2) RELIABILITY. Follow the instructions & there’s no way to mess this up. (I made a couple of mistakes—the phone rang while I brought the milk to a boil; no problem—just skim the overboil and add more milk. I also set my gas burner too high, allowing the milk to boil down too quickly; adding more milk was an instant fix.) (3) FLEXIBILITY. Don’t hesitate if you have a smaller loin, or maybe a larger one (as in our case). Substitute garlic salt for regular, if you wish. Etc. (4) PLATING. Carving‘s a pleasure because the pork’s just-right tender and manageable. (5) SERVICE. There are a variety of options. Since the finished pork and gravy looked scrumptious, I decided to carve at the table, thus set the whole loin on an oblong serving dish, surrounding it with sliced tomatoes and mixed lettuce leaves. (6) BONUS. The gravy makes itself! * DO* COOK DOWN THE MILK TILL IT’S THICK, CURDLED AND GOLDEN BROWN. THE SAVORY KERNELS WILL POP IN YOUR MOUTH.

Ken from CA
42

Ken from CA

3/28/2010

Any pork loin will work for this. Tying it just helps maintain its shape. And my recipe didn't call for it to be trimmed. Actually, you want some fat on it. Fat is flavor. If you cover this completely, it will overcook. The lid should be about 3/4 on so it can vent over a nice simmer. I think people are covering this or cooking over too high a heat, because this is one of the most foolproof ways to cook pork LOIN (not tenderloin).

Sue, aka Ethel's daughter
33

Sue, aka Ethel's daughter

8/17/2010

Moist, tender, flavorful ...a whole new cooking method for me; We love pork, but I do not like "dry" pork roast. This recipe is very easy and basically foolproof. I followed the recipe exactly; also followed your suggestions given under the Reviews, below. (Yes, we used a pork loin roast, not tenderloin.) The "cooked down nutty brown savory kernels" made its own BEST-tasting gravy "as is" without having to add a single thing! -- Using chopped fresh rosemary was also essential; adds a subtle flavor! Thank you Ken from CA! I am happy to have your recipe!

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