Milk-Braised Pork Loin

From Cook's Illustrated | March/April 2014

Why this recipe works:

This Italian classic involves braising a pork loin in a large quantity of milk. As the roast cooks, the milk curdles and reduces into an intensely flavorful but unattractive sauce. We minimize curdling and amp up the flavor by adding a touch of fat from rendered salt pork. A small amount of… read more

This Italian classic involves braising a pork loin in a large quantity of milk. As the roast cooks, the milk curdles and reduces into an intensely flavorful but unattractive sauce. We minimize curdling and amp up the flavor by adding a touch of fat from rendered salt pork. A small amount of baking soda raises the pH of the sauce to conditions more favorable for Maillard browning, a series of reactions that create flavorful aromatic compounds. Oven-braising at a low temperature yields a juicy and tender roast. Then, while the roast rests, we stir in wine, mustard, and herbs to finish the sauce.

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Serves 4 to 6

The milk will bubble up when added to the pot. If necessary, remove the pot from the heat and stir to break up the foam before returning it to the heat. We prefer natural pork, but if your pork is enhanced (injected with a salt solution), do not brine. Instead, skip to step 2.

Ingredients

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