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A bowl of sliced pork loin smothered in a browned milk gravy. A recipe from Italy called Maiale Al Latte

Milk Braised Pork Loin

Known as Maiale al Latte, this tasty traditional Italian roast is one to try
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Servings: 4
Author: Chef Robert Simmelink

Ingredients

  • 2 Tbsp unsalted butter
  • 1-2 Tbsp vegetable oil
  • 2 ¼ pounds pork loin or pork butt
  • Salt
  • Freshly cracked black pepper
  • 3-4 fresh sage leaves
  • 3-4 strips of lemon rind
  • 1 whole onion
  • 2 garlic cloves
  • 2-2 ½ cups whole milk
  • 2-3 Tbsp warm water

Instructions

  • Season the pork with salt and freshly cracked pepper.
  • Heat the butter and oil over medium heat in a casserole dish, and brownthe meat on all sides for about 10-15 minutes. Remove meat.
  • Add the onion and garlic, sauté until soft, add sage leaves and lemon rind to the casserole dish.
  • Slowly pour the milk into the casserole dish, add meat, bring it to a boil, and then turn down the heat on the stove to a lower medium setting.
  • Cover the casserole dish (with a lid partly off) and cook slowly in a 325 oven for 1 ½-2 hours until the meat is easily pierced by the tip of a knife. Turn the meat occasionally. If necessary, add a little more milk as needed to help baste.
  • Remove the meat and place it onto a serving platter and keep it warm.
  • Cook the remaining milk that is left in the casserole dish on the stove until browned and thickened into clusters of milk. The milk should look like cottage cheese.
  • Pour the browned milk into a blender and blend until smooth (so the milk is not separated). If it becomes too thick, add 2-3 tablespoons of warm water.
  • Thinly slice the meat and spoon the browned milk over the top. Enjoy!