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Pork loin cooked in milk



Pork loin cooked in milk

The classic Italian recipe of veal slow-cooked in milk uses pork to make it easier, but just as delicious.



For the pork

  • 4 tbsp olive oil
  • 3–4 kg/6lb 8oz–8lb 13oz whole pork loin on the bone
  • 2 onions, sliced
  • 2 small or 1 large garlic bulb, cut horizontally through the middle
  • 100g/3½oz butter
  • 3–4 cloves
  • pinch freshly grated nutmeg
  • 2 cinnamon sticks
  • 10 black or mixed peppercorns
  • 4–5 bay leaves
  • 2 litres/3½ pints milk
  • 2 lemons, thick strips of zest and juice only
  • salt and freshly ground black pepper

To serve

  • 1 bunch Swiss chard, stems removed and roughly chopped, leaves shredded
  • 2 tbsp olive oil
Pork loin cooked in milk

Pork loin cooked in milk

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