Jan 2, 2009

Pork Loin Braised in Milk and Cream

This dish is based on an Italian classic from the Bologna region.

Credit: James Baigrie

1 5-lb. pork rib roast (see step 1 below)
Salt and freshly ground black pepper
1 tbsp. olive oil
3 tbsp. butter
Leaves from 1 bunch fresh sage
2 cups whole milk
2 cups heavy cream
Wide strips of zest from 1 lemon

1. Remove and separate ribs from roast and set aside (or ask your butcher to do this for you). Tie roast with kitchen twine, then generously season with salt and pepper. Heat oil and 1 tbsp. of the butter in a medium heavy-bottomed casserole over medium-high heat until butter melts. Add pork, fat side down, and ribs and cook until browned on all sides, 2–3 minutes per side.

2. Pour off fat from casserole, reduce heat to medium, and add the remaining 2 tbsp. of the butter. When butter melts, add half the sage leaves and fry for a few seconds. Slowly add milk and cream; then add lemon zest, season to taste with salt, and bring to a simmer. Reduce heat to medium-low, partially cover casserole, and gently simmer for 1 hour, turning pork after 30 minutes.

3. Coarsely chop remaining sage leaves and add to casserole. Continue simmering, partially covered, for 1 hour more, turning meat after 30 minutes. Uncover casserole and continue simmering, turning every 30 minutes, until meat is very tender and milk mixture is pale golden and thick, about 1 1/2 hours more.

4. Transfer meat to a warm serving platter and remove twine, then slice meat. Discard ribs and spoon sauce over meat.

SERVES 4 – 6

This article was first published in Saveur in Issue #54

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Ratings & Reviews (4)

by gpark on 2009-10-18

A wonderful treatment of pork roast.

by Beth Hoxie on 2011-01-25

I am not sure about the pork loin in milk and cream recipe....I read pork loin (per the title) and realized it was supposed to be a rib roast, not a loin roast. Is there a difference? It came out tougher than I had wished for, but still very good.