Milk-Braised Pork Loin

32 comments

Appears in Cook's Illustrated March/April 2014, America's Test Kitchen TV

In Italy, cooks like to braise pork roasts in milk because it creates an exceptionally rich, savory sauce. But there’s a trade-off: The result is not pretty.

SERVES 4 to 6

TIME 1¾ hours, plus 1½ hours brining and 20 minutes resting

has video

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 touc...

Print