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Pork Cooked in Milk (Maiale al Latte)

From From Our Kitchen


3-5 lb. boneless pork loin roast
2 Tbsp. olive oil
4 Tbsp. butter
5 garlic cloves, peeled and halved
6 cups whole milk, scalded
fresh sage leaves
salt and pepper


Season the pork on all sides liberally with salt and pepper. Heat the oil in a dutch oven just large enough to hold the pork. Brown the pork on all sides and put on a plate. Remove excess oil from the pan.

Add the butter, garlic and sage leaves. Cook 1 minute. Put the pork back in. Add enough milk to come ¾ of the way up the side of the pork. Bring to a boil then
reduce to a low simmer. Partially cover and simmer 1½ hours. Take the pork out
and put onto a cutting board. Let rest 5 minutes before slicing.

The sauce will be coagulated. You may puree it in the food processor or with a submersion blender. Check and readjust the seasoning.