Pork Loin Braised in Milk, Bolognese Style

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We continue our Cooking Italy tour of Bologne with this recipe, which is pure alchemy!  Brown a pork loin in a few tablespoons butter and oil.  Add milk, salt and pepper.  Allow to simmer for several hours, adding milk at intervals.  You will be rewarded with perfection!  The meat is incredibly tender – think pulled pork tender – and the reduced milk produces a fascinating, golden, caramelized  sauce.  It’s simply amazing – no spices, no herbs, yet the result is tender and very flavorful.

Cooking Italy is a terrific group of ladies who have gathered to make several recipes each month from Marcella Hazan’s Essentials of Classic Italian Cooking.  I highly recommend you buy the book, as Ms. Hazan shares detailed instruction which is invaluable.  If you would like to take a peek at the recipe now, our group leader, Angela, has the recipe and group blog roll posted here.

pork-braised-in-milk

4 Responses to Pork Loin Braised in Milk, Bolognese Style

  1. Kaye September 23, 2009 at 7:13 am #

    It’s gorgeous Maria! So many of these recipes are really simple, but absolutely delicious. Well done!

  2. Kayte September 23, 2009 at 4:00 pm #

    This looks very nice. I was wondering how the loin would turn out as it seemed to me that cooking it that long would make it dry, but apparently not! I need to try it with the loin since I used the Boston Butt this time. Yours looks wonderful.

  3. Simone (junglefrog) September 24, 2009 at 1:22 am #

    It looks beautiful Maria! So well done! I hope I am going to have time to make it today but it doesn’t look promising…:(

  4. Maria September 24, 2009 at 11:00 pm #

    So right, Kaye – I couldn’t believe how simple, no chopping or sautéing of vegetables. Just brown the meat and start adding milk!

    Funny, Kayte – I am going to try the Boston Butt next time. My hubby thought it was a tad bit dry – but I didn’t get that at all. I think he just made it up, LOL.

    It does take time, Simone – but since I work at home, it’s a little easier for me to deal with these lengthy recipes.