This is one of my favourite pork loin recipes. I had to look for the name in English, because for us it’s Maiale al Latte (milk pork) and we’ve been eating it all our lives.
Make this recipe when you have time and need something warm and comforting. Make a lot of it, so you can take it to work the next day, either as is or in a sandwich, with some lettuce leaves and Dijon mustard.
At this point in the recipe you can also add some Dijon mustard. I didn’t this time because we simply didn’t have any at home.
You can find my recipe to make your own bouillon cube here, but beware – once you try it you’ll never go back!
You can also add capers to the milk. I used to, but Boyfriend isn’t very into them so I either add them to my plate (not the same thing at all) or skip them altogether.
Let the loin cook for 40 mins, turning it about every 10. When it’s done, slice the meat, plate it and cover it with the sauce. Serve with potatoes, rice, peas… anything that can absorb some sauce! We decided to serve it with wild rice and peas – what’s your favourite side for Milk Braised Pork Loin?