Roast Pork With Milk Recipe (2024)

Much better with pork shoulder instead of loin; our lean American loins dry out in this preparation.

We place the meat on top of 1/2 inch sliced onions and add four (or more) cloves of smashed garlic in place of small onions and then roast with the milk. When finished cooking blend 1/2 the onions and the milk and milk residue together into a gravy. Gravy is thick and delicious.

It has been known from a 1930's University of Missouri study on roasted and braised meats, that searing does not effect moisture retention; in fact, a steady temperature results in less moisture loss than an initial high temperature sear.

Easy & delicious. Based on a similar Jamie Oliver recipe for chicken I added a lemon's worth of zest and a cinnamon stick to the milk before braising. I also doubled the onions & garlic.

This dish is too complicated. try the basic and original by Marcella Hazan (see http://www.epicurious.com/recipes/food/views/milk-braised-pork-100890

I made this last week. Added two apples in with the onions. My guests raved!

I have been making a variation of Marcella Hazan's pork braised in milk for more than 25 years. There is no cut of pork (loin, tenderloin, shoulder, chops) that doesn't respond well to the milk bath . . . just adjust the length of time in the braise. I add some butter but use no onions. And always reduce the milk at the end because my family craves the curds produced thereby in great quantity!

Baking pork chops in milk is an old family trick, used by families of Mennonite backgrounds, whose ancestors came from Alsace Lorraine.

No need to strain out the milk curds and onions from the sauce. Once it had reduced I just used an immersion blender - it made for a more visually attractive presentation and didn't change the taste. I also added a splash of sherry at the end for brightness. Everybody loved it!

"beyond easy" isn't kidding. I don't know how it gets so tasty, but it's truly great. I used coconut milk instead of all this dairy and skipped the heavy cream. I only had six onions not 12, but it was a 2.5 lb roast, not 3, so who's counting? The milk "residue" mis-serves - it's ambrosia. So easy. Timeless. Here's to NYT, Brian Miller, and 1988!

The Italian way to cook this is in a low slow oven
275 with a pork shoulder. Add a clove of garlic, a dried red pepper. It will fall apart and is delicious. Needs to be cooked long and slow so milk doesn't boil. 425 way too high

I use a higher ratio of cream....because I like it....and I use about 2 tablespoons of fig preserves...because my Mother was Northern Italian, and that is how she made it. It is absolutely perfect.....

If you're using pastured heritage pork, like the original French recipe might imply, a sear makes sense, because you need the fat to render for the sake of flavor and texture. If you're using lean grocery store pork, you'll need to adjust the recipe and use steady, lower heat instead.

I wonder if you could make this is a slow cooker? Has anyone tried? I imagine that you would have to reduce the amount of milk used.

I have a question: When I put this in the oven to roast for the final 10 minutes, I'm putting the whole dutch oven in, not using a new roasting pan, right???

This was dry for me and it could be just the cut of the pork, The milk and onion solid was good but there’s better preparation for pork here that doesn’t involve simmering in milk.

Unbelievably tender, but a bit bland. Thank you for the immersion blender suggestion. Makes for a much more visually appealing dish.

My husband and I used to eat Chez la Vieille back in the 90's. Wonderful, tiny place. We had this dish and many of her other wonderful "cuisine de grand-mère" dishes there. Of course I will make this! Can't imagine it without some garlic though.

I will definitely try this, but I must note that my husband's northern Italian aunt always made us a veal roast, baked in milk, when we visited. I tried to get the recipe but never succeeded. If anybody has one, I would be most grateful.

A commenter gave a link to "the basic and original" Marcella Hazan receipt, The link, however, is to a 2004 "adaptation" of Ms. Hazan's recipe. The actual recipe (from my 1973 edition of Hazan's "The Classic Italian Cookbook") calls for 2 TBSP ech of butter and vegetable oil, 2 pounds pork loin with some fat on it, salt, pepper, and 2.5 cups milk. There are many variations on this recipe and I have not found one that is not good. Loin, shoulder, chops -- delicious.

cl writes that browning the meat doesn't make it hold moisture. That's not why one browns the meat. One browns the meat to create a fond. The fond greatly ups the flavor level of any dish cooked/braised on the stove or oven.

Pork loin was definitely not the right cut of meat for this recipe. Very overcooked and dry. Sauce was ok but I wouldn't make it again.

Delicious! I didn’t have the petite pearl onions so just cut wedges and nestled them round the boneless pork roast. 3 hours cooking, they get quite soft and velvety from reducing in the milk.

Can this be made ahead?

This came out gross. I don’t know what I did wrong, but the milk was very curdled and I think the amount of onions made it sickeningly sweet. The pork loin dried out and no amount of gravy was gonna fix it. I wish I had made smothered pork chops instead.

I cooked this today. I had a 2lb. center cut boneless port loin that had a fat cap. I followed the directions with slight modifications in timing because the roast was smaller in size than the recipe required and when something is cooked thru, I stop cooking it even if the recipe says to cook it longer. So- the roast was very slightly dry, but the gravy (which I continued cooking in a separate pot even though the roast was resting without ever going in the oven) made the whole meal terrific!

I’m rarely disappointed with recipes here. Yet, this one fell short for me. Although not difficult, it was time consuming and yielded rather bland results.

This preparation doesn’t work with standard supermarket pork loin, which is too lean. The “heritage” pork from my local hippie food coop also proved too lean, even with a long, slow braise. The milk gravy was good on polenta, and it and a quick homemade applesauce mitigated the dry pork somewhat. The onion-milk curd stuff was repulsive.

Did not like this at all. The flavor is very subtle and leaning towards the sweet side.