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Artist Of Milk Pork

Milk pork loin

Excellent for Sunday lunches, the pork loin in milk is simple to prepare. Just a few ingredients will be enough to obtain an excellent second course.

The milk loin recipe is a classic for family Sundays or holidays, and this is because very few ingredients are needed to prepare it and it can even be cooked in advance! When you sit down at the table, just heat it up and serve it together with the delicious milk cream formed during cooking… aren't you salivating already? Yes to us!

Pork loin is a perfect cut of meat for cooking in the oven . To ensure that it maintains its tenderness and does not become stringy, some precautions must be implemented which we will see in the preparation. Serve it paired with classic baked potatoes, or together with sautéed spinach .

You'll see, you'll love this milk roast pork, very soft and tender like never before!

Milk pork loin
Milk pork loin

How to make pork loin in milk

  1. First, heat 3 tablespoons of oil in a thick-bottomed pan with the garlic, cut in half and cored, the finely chopped onion and the rosemary.
  2. Then brown the meat, turning it delicately with two wooden spoons so as not to pierce it. This operation is essential to ensure that the meat remains tender. Make sure that the fibers are well sealed , even at the two ends.
  3. Pour in the white wine and let the alcohol evaporate completely.
  4. Then add the milk and add a few grains of black pepper and a pinch of salt. Put the lid on and cook over low heat for 40-50 minutes , turning it from time to time, always using wooden tools.
  5. Once cooked, transfer the meat to a cutting board and leave to rest for 10 minutes before serving it cut into slices with the cooking sauce.
  6. If the latter is too liquid, you can reduce it over a high heat until you obtain the desired consistency, or blend it quickly with a blender. The milk loin is ready, enjoy your meal.

Serve the slices of pork loin with baked potatoes !

And here is a video recipe very similar to our preparation, it differs only in the sautéing and the method for making the cream thick , which you can also use if the result does not satisfy you as per our advice:


You can store the meat with its sauce in the fridge, for 2-3 days maximum, in a special container with a lid. We do not recommend freezing in the freezer.

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