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Milk loin

Milk loin

Here are our tricks for obtaining a very tender milk loin with a sauce rich in flavor that makes you want to make the slipper.

Among the second courses on Sunday, loin with milk is undoubtedly the simplest to prepare. In fact, in just a few steps you will be ready to put the meat to cook and other than turning it from time to time there isn't much else to worry about.

The secret to having a tender pork loin is to let it cook for a long time , at least an hour. The use of berries and aromatic herbs such as juniper, bay leaves, sage and rosemary is essential. Few ingredients therefore, a long cooking and your second course of meat is ready to be served. As a side dish we recommend pan-fried vegetables such as carrots, peas or broccoli.

Milk loin
Milk loin

How to prepare the milk loin recipe

  1. First prepare the meat. Remove the connective tissue and the cord then tie it with string so that it retains its shape during cooking. Under the string, in contact with the meat, place a sprig of rosemary, bay leaves and sage leaves.
  2. In a pan, heat the oil with the garlic clove and brown the meat on all sides, being careful not to pierce it.
  3. Then pour in the milk , a pinch of salt, the juniper berries and bring to the boil, calculating at least an hour of cooking from now (on low heat).
  4. Once the meat is ready, transfer it to a plate, remove the string and wrap it in foil and let it rest for 10 minutes .
  5. In the meantime, filter the cooking juices , add the rice starch and put back on the heat to thicken .
  6. Cut the loin into slices, arrange it on a serving plate and sprinkle it with the delicious cooking juices.

Pork loin is a versatile cut of meat. Also try our stuffed loin and you won't regret it.


We advise you to enjoy the freshly made loin because it tends to dry out as it cools. If you have any leftovers, you can keep them in the refrigerator for a couple of days . Heat it in a pan with its sauce over a low heat before enjoying it.

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