Pork Loin Braised In Milk – a delicious recipe with butter, vegetable oil, salt, pork loin, ground nutmeg, milk. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Heat butter and oil over medium high heat in a casserole that is barely bigger than the roast itself. Season the pork with salt and pepper Brown the meat on all sides.
2
2. Add milk and nutmeg. Bring to a boil, then reduce to a simmer, and leave the lid slightly ajar. Cook slowly for about 2 hours, turning and basting the meat from time to time. If necessary - and it's usually not - you can add a little more milk. By the time the meat is cooked, the milk will have coagulated into small, brownish clusters.
3
3. Remove the meat to a cutting board, carve, and arrange on platter. Add 2 or 3 tbsp warm water to the pot, turn the heat to high, and boil away the water while scraping and loosening all the cooking residue in a pot. Spoon the sauce over the pork.
759
kcal
Calories
50
g
Fat
8
g
Carbs
66
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tbsp butter, 2 tbsp vegetable oil, 1 tsp salt and pepper, 2 pound pork loin, and more.
Yes, Pork Loin Braised In Milk falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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