Reviews Add Rating & Review 98 Ratings 5 star values: 16 4 star values: 16 3 star values: 45 2 star values: 16 1 star values: 5
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Gallery Milk-Braised Pork Loin Credit: Jonathan Lovekin Recipe Summary prep: 25 mins total: 1 hr 30 mins Servings: 8
Ingredients Ingredient Checklist 1 boneless pork loin with fat cap (3 to 3 1/2 pounds), tied 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 5 cloves 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
Gallery Milk-Braised Pork Loin Credit: Jonathan Lovekin
Recipe Summary prep: 25 mins total: 1 hr 30 mins Servings: 8
Gallery
Milk-Braised Pork Loin Credit: Jonathan Lovekin
Milk-Braised Pork Loin
Credit: Jonathan Lovekin
Milk-Braised Pork Loin
Recipe Summary prep: 25 mins total: 1 hr 30 mins Servings: 8
Recipe Summary
prep: 25 mins total: 1 hr 30 mins
Servings: 8
prep: 25 mins
total: 1 hr 30 mins
prep:
25 mins
total:
1 hr 30 mins
Servings: 8
8
Ingredients
Ingredients
- 1 boneless pork loin with fat cap (3 to 3 1/2 pounds), tied 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 5 cloves 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
Directions
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. 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.
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. 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.
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.
Reviews
Add Rating & Review 98 Ratings 5 star values: 16 4 star values: 16 3 star values: 45 2 star values: 16 1 star values: 5
Reviews
Add Rating & Review 98 Ratings 5 star values: 16 4 star values: 16 3 star values: 45 2 star values: 16 1 star values: 5
Add Rating & Review
98 Ratings 5 star values: 16 4 star values: 16 3 star values: 45 2 star values: 16 1 star values: 5
98 Ratings 5 star values: 16 4 star values: 16 3 star values: 45 2 star values: 16 1 star values: 5
98 Ratings 5 star values: 16 4 star values: 16 3 star values: 45 2 star values: 16 1 star values: 5
5 star values: 16 4 star values: 16 3 star values: 45 2 star values: 16 1 star values: 5
All Reviews for Milk-Braised Pork Loin
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Milk-Braised Pork Loin
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
