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Pork Loin Braised In Milk

Pork Loin Braised In Milk
Makes:
12 servings
Prep Time:
30
minutes
Total Time:
210
minutes
Low CalorieLow Sodium
based on
3 reviews
Pork Loin Braised In Milk is marinated and braised Italian style in a slightly curdled evaporated milk mixture flavored with pancetta and herbs. The acidic milk tenderizes the pork and creates a lovely light sauce for serving. Save time by asking your butcher to trim and tie the pork loin for you.

In this recipe:


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Ingredients:

  • 3 lbs. boneless pork loin or pork shoulder
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup water
  • 1/4 cup lemon juice
  • Salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 garlic cloves, finely chopped
  • 1 medium onion, chopped
  • 1 pkg. (3 oz.) pancetta, diced (about 1/2 cup)
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 tablespoon prepared mustard
  • 1 cup beef broth

Directions:

REMOVE all visible fat from pork and tie it into compact bundle with kitchen twine. Place pork into flameproof casserole or Dutch oven that is just large enough to hold it. Combine milk, water and lemon juice medium bowl; pour over pork. Cover; refrigerate for 24 hours, turning meat over every few hours. Remove from refrigerator about 30 minutes before cooking.

PREHEAT oven to 350° F. Remove pork from milk mixture; reserve milk mixture. Pat pork dry with paper towels. Season with salt and pepper. Heat oil and butter in large skillet over medium-high heat. Brown pork on all sides. Return pork and pan drippings to milk mixture in casserole.

STIR in garlic, onion, pancetta, bay leaves, thyme, mustard and beef broth; cover. BAKE for about 3 hours or until pork is tender. When done, the sauce will be reduced to curds.

TO SERVE, lift pork from dish onto warm serving platter; remove string and keep warm. Skim fat from sauce and remove bay leaves. With slotted spoon, spoon a portion of sauce around pork. Place remaining sauce into gravy or sauceboat.

NOTE: If a smoother sauce is desired, carefully pour half of slightly cooled sauce in blender container; cover with lid. Hold down lid with folded up towel. Blend until smooth. Repeat with remaining sauce.


Reviews:

Review This Recipe
  •  Star(s)

    This recipe turned out great and it was very easy to do.

    Carol Keimer from EASTLAKE, OH

    The recipe ingredients sounded a bit odd, but the pork really came out tender and had an excellent flavor. Everyone in my family just loved it. It was actually very easy to cook also.

  •  Star(s)

    Tender an juicy pork delight

    Maria Kelly from PERTH AMBOY, NJ

    Completely delicious and so tender. I plan on serving this again on New Year's Day!

  •  Star(s)

    Sunday Dinner

    Jan Wilkins from BLYTHEVILLE, AR

    My husband thought I had lost it when he saw the pork loin Marinating in the milk! It turned out a very good Sunday meal!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 360
  • Calories from Fat: 200
  • Total Fat: 22g (34% of DV)
  • Saturated Fat: 9g (46% of DV)
  • Cholesterol: 90mg (30% of DV)
  • Sodium: 300mg (13% of DV)
  • Carbohydrates: 10g (3% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 7g
  • Protein: 29g
  • Vitamin A: 4% of DV
  • Vitamin C: 8% of DV
  • Calcium: 20% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pork Loin Braised In Milk

Ingredients

  • 3 lbs. boneless pork loin or pork shoulder
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup water
  • 1/4 cup lemon juice
  • Salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 garlic cloves, finely chopped
  • 1 medium onion, chopped
  • 1 pkg. (3 oz.) pancetta, diced (about 1/2 cup)
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 tablespoon prepared mustard
  • 1 cup beef broth

 

Directions

REMOVE all visible fat from pork and tie it into compact bundle with kitchen twine. Place pork into flameproof casserole or Dutch oven that is just large enough to hold it. Combine milk, water and lemon juice medium bowl; pour over pork. Cover; refrigerate for 24 hours, turning meat over every few hours. Remove from refrigerator about 30 minutes before cooking.

PREHEAT oven to 350° F. Remove pork from milk mixture; reserve milk mixture. Pat pork dry with paper towels. Season with salt and pepper. Heat oil and butter in large skillet over medium-high heat. Brown pork on all sides. Return pork and pan drippings to milk mixture in casserole.

STIR in garlic, onion, pancetta, bay leaves, thyme, mustard and beef broth; cover. BAKE for about 3 hours or until pork is tender. When done, the sauce will be reduced to curds.

TO SERVE, lift pork from dish onto warm serving platter; remove string and keep warm. Skim fat from sauce and remove bay leaves. With slotted spoon, spoon a portion of sauce around pork. Place remaining sauce into gravy or sauceboat.

NOTE: If a smoother sauce is desired, carefully pour half of slightly cooled sauce in blender container; cover with lid. Hold down lid with folded up towel. Blend until smooth. Repeat with remaining sauce.

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