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Milk Braised Pork Loin

Rated as 4.43 out of 5 Stars
213

"So simple but amazingly good. The pork comes out very tender and juicy while the milk reduces down to create a savory brown sauce. All this in 1 pot."
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Ingredients

2 h servings 313
Original recipe yields 8 servings

Directions

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  1. Season pork loin with salt and pepper. Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides. Slowly pour the milk in with the pork. Stir in the rosemary and garlic. Allow the milk to come to boil, then lower the heat to medium-low. Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove pork and set aside to rest.
  2. If the milk is not already a nutty brown color, increase the heat until the milk beings to brown. Spoon off any additional fat. Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Slice the pork and serve with the milk sauce.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 313 calories; 20.7 4.4 25.9 84 388 Full nutrition

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Reviews

Read all reviews 63
  1. 76 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

A perfect recipe, fulfilling every criteria of a 5-star rating--thanks, Ken from CA! The ingredient list is accurate & the instructions clear. If anything, this underpromises & overdelivers. (T...

Most helpful critical review

I am glad I tried this recipe but found that it just wasn't for me. It was too salty and the meat turned out dry. I did like the 'milk curds' but again...too saltly. I prefer more seasonings. ...

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A perfect recipe, fulfilling every criteria of a 5-star rating--thanks, Ken from CA! The ingredient list is accurate & the instructions clear. If anything, this underpromises & overdelivers. (T...

Any pork loin will work for this. Tying it just helps maintain its shape. And my recipe didn't call for it to be trimmed. Actually, you want some fat on it. Fat is flavor. If you cover this...

When i was preparing this recipe, i thought i must be doing something wrong because it looked weird and how could curdled milk possibly taste good. Well, don't be fooled, although it does not ha...

This is to die for. You need to try it! I'm going to cut the salt in half next time though -- we could only eat tiny portions of the wonderful brown kernel sauce because the salt was just too mu...

This is a recipe that I had saved almost from the day it was published and never got around to making until tonight. I had some pork medallions that were in my freezer needing to be used. I deci...

Delicious. A very tender, moist pork loin. Tying I did not do and had no problem with it. I asked Ken, in the exchange, if I had done the sauce right. He said it should have been cooked longer t...

I am glad I tried this recipe but found that it just wasn't for me. It was too salty and the meat turned out dry. I did like the 'milk curds' but again...too saltly. I prefer more seasonings. ...

I used 2% milk and this turned out great - don't over salt your pork or the sauce will be salty (I didn't measure the salt and it was a tad salty but not too much). Since I didn't allow my pick...

OMG! This is amazing! Thank YOU, KEN! My Hubby thinks I can cook a little, now! The meat was tender, the milk browned perfectly into little chunks and were delicious. I served with mashed po...