Pork loin braised in milk
The milk curdles and that is supposed to happen — the curds collapse into small golden nuggets that are the sauce, and a version of this where the milk stays smooth has gone wrong.
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Ingredients
For the whole dish · serves 4
- Pork loin1¼ lb
- Whole milk14 fl oz
- Butter1½ oz
- Lemon4
- Garlic clovesfour, whole and unpeeled
- Fresh sagea small bunch
- Sea saltto taste
- Black pepperto taste
Served with
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+5g net · 109 kcal · 35 min · together 11g net, 494 kcal
Method
6 steps · 120 minutes
- Brown the loin on every side in the butter in a pot only slightly wider than the roast. A big pan means more milk and a thinner sauce.
- Add the milk, garlic, sage and a wide strip of lemon zest, and bring it barely to a simmer.
- Leave the lid slightly ajar. Sealed, the milk boils and scorches on the base.
- Ninety minutes, turning the pork every twenty. The milk will separate into whey and small brown curds, which is the dish working rather than failing.
- If it dries before the pork is done, add water rather than more milk. More milk restarts the whole process.
- Rest the meat, squeeze in a little lemon juice, and spoon the curds over. Do not blend them smooth.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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