Braised Pork

Braised Pork created by Boomette

It may seem odd to cook pork in milk, but the result is rich and tender. Funny how the British have a reputation for bland food. I'd say more like "subtle" or "un-fussy." Sometimes plain cooking is just plain good cooking.

Ready In:
1hr 40mins
Serves:
Units:

ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 2 lbs pork loin
  • 2 garlic cloves, smashed slightly with the side of a knife
  • 1 large onion, chopped
  • 2 cups milk
  • 5 juniper berries, crushed slightly
  • 4 sprigs fresh sage, plus extra for garnish
  • salt & freshly ground black pepper

directions

  • Heat oil and butter in a large Dutch oven or pot that will fit the pork loin over medium heat; add the pork, onions, and garlic and brown meat well on all sides for about 15 minutes.
  • Add milk, juniper berries, and sage; increase heat and bring to a boil.
  • Reduce heat to low, cover and simmer until pork is tender 1 to 1 1/2 hours, turning several times to self-baste.
  • Transfer pork to a serving dish and keep warm.
  • Increase heat, if desired and cook liquid until it is a light brownish color (it will look curdled at this point).
  • To serve, slice pork in thick slices and season with salt and pepper, strain liquid then season with a little salt and pepper; drizzle a little of the strained sauce over pork, garnish with fresh sage leaves and serve additional sauce on the side.
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RECIPE MADE WITH LOVE BY

@threeovens
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@threeovens
Contributor
"It may seem odd to cook pork in milk, but the result is rich and tender. Funny how the British have a reputation for bland food. I'd say more like "subtle" or "un-fussy." Sometimes plain cooking is just plain good cooking."

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  1. Boomette
    Braised Pork Created by Boomette
  2. Boomette
    I've already saw a recipe with pork braised in milk and wanted to try it. So today when I was looking for a recipe for the pork I had, I found your recipe and then had everything to try it. It was yummy. I didn't weight my pork so I'm not sure I had the 2 pounds. It took only 1 hour. I used a meat thermometer and when it bipped, I removed it from the head. I didn't thicken the sauce. I strained it and poured it in a little bowl. The pork was tender and so good. The sage gave a great taste. Thanks threeovens :) Made for ZWT8 for Diners, Winers and Chives
  3. threeovens
    It may seem odd to cook pork in milk, but the result is rich and tender. Funny how the British have a reputation for bland food. I'd say more like "subtle" or "un-fussy." Sometimes plain cooking is just plain good cooking.
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