Slice the pork loin

Makes 6 servings

Substitute any color onion for the shallots, if needed (you’ll want about 1/3 cup finely chopped) or chicken broth in place of the beef broth. The herbs are a welcome addition, but you can still make this dish if you don’t have any on hand.

Ingredients

  • 2 1/2 lb boneless pork loin, rolled and tied
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 2 shallots, finely chopped
  • 2 rosemary sprigs
  • 3 cups whole milk, warmed
  • 2 cups beef broth, warmed
  • 1 teaspoon lemon zest

Directions

  1. Season the pork loin with salt and pepper.
  2. Heat the olive oil and butter in a large, heavy-bottomed pot over medium-high heat, add the pork loin, and cook until browned on all sides, about 2 minutes per side. Reduce the heat to medium. Remove the pork from the pan. Add the garlic, shallots, and rosemary and cook until the shallots are translucent, about 3 minutes. Add the pork back to the pan. Slowly pour the milk and broth over the pork, increase the heat to bring the liquid to a boil, then lower the heat to medium-low. Partially cover the pot with a lid and cook the pork loin until the internal temperature registers 145°F, about 1 hour. Transfer the pork to a platter, cover lightly with aluminum foil, and set aside to rest. Strain the liquid and return it to the pot.
  3. Cook the milk-broth mixture over medium-high heat until it begins to reduce. Use a wooden spoon to scrape the bottom of the pan to loosen the milk curds as they form. Continue cooking until the liquid has almost completely reduced and only the milk curds remain; it should look like moist, lumpy curds rather than a smooth sauce. Depending on the amount of fat in the pork loin and the milk, you may need to degrease the surface of the sauce before serving. Stir in the lemon zest.
  4. Slice the pork loin into 1/4-inch-thick slices. Before plating, spoon the sauce onto the platter and place the pork slices on top of the sauce. The sauce will look curdled and lumpy but it is delicious. Saucing the platter and then placing the pork on top of the curds will prove a bit more user-friendly to your guests because of the appearance.

CIA FOODIES

Pork Braised in Milk

Slice the pork loin
Makes 6 servings Substitute any color onion for the shallots, if needed (you'll want about 1/3 cup finely chopped) or chicken broth in place of the beef broth. The herbs are a welcome addition, but you can still make this dish if you don't have any on hand.

Ingredients

  • 2 1/2 lb boneless pork loin, rolled and tied
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 2 shallots, finely chopped
  • 2 rosemary sprigs
  • 3 cups whole milk, warmed
  • 2 cups beef broth, warmed
  • 1 teaspoon lemon zest

Directions

  1. Season the pork loin with salt and pepper.
  2. Heat the olive oil and butter in a large, heavy-bottomed pot over medium-high heat, add the pork loin, and cook until browned on all sides, about 2 minutes per side. Reduce the heat to medium. Remove the pork from the pan. Add the garlic, shallots, and rosemary and cook until the shallots are translucent, about 3 minutes. Add the pork back to the pan. Slowly pour the milk and broth over the pork, increase the heat to bring the liquid to a boil, then lower the heat to medium-low. Partially cover the pot with a lid and cook the pork loin until the internal temperature registers 145°F, about 1 hour. Transfer the pork to a platter, cover lightly with aluminum foil, and set aside to rest. Strain the liquid and return it to the pot.
  3. Cook the milk-broth mixture over medium-high heat until it begins to reduce. Use a wooden spoon to scrape the bottom of the pan to loosen the milk curds as they form. Continue cooking until the liquid has almost completely reduced and only the milk curds remain; it should look like moist, lumpy curds rather than a smooth sauce. Depending on the amount of fat in the pork loin and the milk, you may need to degrease the surface of the sauce before serving. Stir in the lemon zest.
  4. Slice the pork loin into 1/4-inch-thick slices. Before plating, spoon the sauce onto the platter and place the pork slices on top of the sauce. The sauce will look curdled and lumpy but it is delicious. Saucing the platter and then placing the pork on top of the curds will prove a bit more user-friendly to your guests because of the appearance.

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