PORK LOIN BRAISED IN MILK
Italian-style pork roast in milk
I got this recipe from a friend, who got it from a cookbook in Italy. It is
very rich and flavorful. I have not seen this method of preparation in any
- 2-5 lb pork loin roast
(You can also use a pork shoulder roast)
- 2 Tbsp butter
- 2 Tbsp olive oil
- black pepper
enough to cover roast; see instructions below
- 2-3 Tbsp warm water
Find a saucepan that fits the pork roast closely, but still allows you to
turn the roast in it.
Add the butter and oil to the pan. Heat at medium-high heat. Brown the roast
on all sides.
Add salt and pepper to taste. Add enough milk to cover 3/4 of the meat.
Cover the saucepan, but leave the lid ajar. Turn the heat down to medium and
cook for 1 1/2 to 2 1/2 hours, until the sauce has reduced to thick,
nut-brown clusters. If the sauce has not reduced after 2 1/2 hours, remove
the meat, keep it warm, and increase the heat to high until the sauce
Remove the roast from the sauce, if you haven't already. Turn the heat down
and skim the fat from the sauce. Add the water, turn the heat to high, and
scrape the bottom of the saucepan (there will be a crust on the bottom that
you'll want to get loose).
Return the meat to the pan, warm it up, and serve it with the sauce.
The cleanup for this recipe takes a while, because the saucepan
gets a crust on the bottom.
5 minutes preparation, 2-3 hours cooking.
no need to measure.
Relational Technology, Inc., Alameda, California, USA
Recipe last modified: 6 Feb 87
From: email@example.com (Jeff Lichtman)
Subject: RECIPE: Pork loin roast in milk
Date: 4 Jul 87 00:00:51 GMT
Organization: Relational Technology, Inc., Alameda, California, USA
Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.