ITALIAN PORK LOIN BRAISED IN MILK
Sounds unusual, but its an Italian classic that works. The sauce has great flavor, somewhere between a gravy and cream sauce, while the pork loin is juicier and more tender than any other recipe I've tried. The sodium citrate acts as an emulsifier to keep the sauce smooth, but if you don't have, rendered bacon or salt pork will work.
Provided by FoodE-MattyD
Categories Pork
Time 3h15m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve 1/4 cup salt and sugar in 8 cups cold water in large container. Submerge roast in brine, cover, and refrigerate for at least 1 1/2 hours or up to 2 hours. Remove roast from brine and pat dry with paper towels.
- Preheat oven to 275 degrees.
- In a dutch oven, turn heat to medium-high, add roast to pot, and brown on all sides, 8 to 10 minutes. Transfer roast to large plate. Add milk, sodium citrate, garlic, sage, and baking soda to pot and bring to simmer, scraping up any browned bits. Simmer for approximately 15 minutes, until the sauce has the consistency of heavy cream.
- 4. Return roast to pot, cover, and transfer to oven. Cook until meat registers 140 degrees, about 30 minutes, flipping roast once halfway through cooking. Transfer roast to carving board, tent with aluminum foil, and let rest for 10 to 15 minutes.
- While the roast rest, add wine and return sauce to simmer over medium-high heat, whisking vigorously to smooth out sauce. Simmer until sauce has consistency of thin gravy, 2 to 3 minutes. Off heat, stir in tablespoons parsley and mustard and season with salt and pepper to taste. Finish with any meat juices that accumulate while the roast rests.
- Slice roast into 1/4-inch-thick slices. Transfer slices to serving platter. Spoon sauce over slices and serve.
Nutrition Facts : Calories 414.6, Fat 16.7, SaturatedFat 4.7, Cholesterol 109, Sodium 10395, Carbohydrate 24.9, Fiber 0.5, Sugar 23.1, Protein 36.5
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Josephine Ifeyinwa
[email protected]This recipe was a waste of time. The pork loin was tough and the sauce was flavorless.
Olga Kravets
[email protected]The pork loin was a bit dry. I think I overcooked it.
Muhammad haroonali
[email protected]This recipe is a bit bland. I would recommend adding some more herbs and spices.
Thathsara Tharangaa2007
[email protected]I've never made pork loin before, but this recipe made it easy.
avitus prudence
[email protected]This recipe is a great way to use up leftover pork loin.
Hasan Hussain
[email protected]I love that this recipe can be made in one pot. It's so easy to clean up!
Suman Sapkota
[email protected]This is a great recipe for a budget-friendly meal. Pork loin is a relatively inexpensive cut of meat, and the milk braising helps to tenderize it.
Israel Victor Silvestre Nascimento
[email protected]I'm not a great cook, but this recipe was easy to follow and the results were delicious. I'll definitely be making it again.
Jordy Hawy
[email protected]This recipe is perfect for a weeknight dinner. It's quick and easy to make, and it's always a hit with my family.
Zayla Langsto
[email protected]I made this recipe for my Italian grandmother and she loved it! She said it reminded her of her childhood.
Mathew Makiwa
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
Zack Yr
[email protected]I'm not a big fan of pork loin, but this recipe changed my mind. The milk braising makes it so tender and flavorful.
acacia scammell
[email protected]This is a great recipe for a special occasion dinner. It's elegant and delicious.
Yogi Sapkota
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Dan Parliman
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Joanne Rodriguez
[email protected]This recipe is a keeper! The pork loin was tender and juicy, and the sauce was creamy and flavorful. I served it over mashed potatoes and it was a hit with my family.