Arista di Maiale al Latte (Pork Loin Cooked in Milk)
Why this recipe works
- Deep savoury base: Browning the pork first builds flavour in the pot before the milk, garlic and sage are added.
- Distinctive milk sauce: Slow simmering lets the milk reduce into a nutty, spoonable sauce with soft curds rather than a smooth cream sauce.
- Simple cooking method: The pork is browned, braised and sauced in the same Dutch oven, keeping the workflow straightforward.
Get the most out of this recipe
Timing notes
- Check for doneness: Use a thermometer and remove the pork when the thickest part reaches 63°C (145°F), then rest before slicing.
- Rest before carving: The full resting time helps the pork hold its juices and gives cleaner slices.
Ingredient notes
- Use whole milk: Whole milk gives the sauce better body and a richer, more rounded flavour as it reduces.
- Fresh herbs are best: Fresh sage suits the gentle milk sauce; rosemary can be used for a stronger, more resinous flavour.
Common mistakes
- Do not boil the milk hard: Keep the liquid at a very gentle simmer so the pork stays tender and the sauce reduces without scorching.
- Do not expect a smooth sauce: Light curdling is part of the dish’s character; stir the sauce well and spoon it over the sliced pork.
Make-ahead tips
- Reheat gently: Warm the pork and sauce over low heat, adding a little more whole milk if the sauce needs loosening.
- Best freshly sliced: The pork is at its juiciest when rested and carved shortly after cooking, though leftovers keep well in the fridge.
Equipment you'll need
Ingredients
Instructions
- Pat the pork dry, then season all over with the fine sea salt and black pepper. Lightly crush the garlic cloves with the flat of a knife and tear the sage leaves.
- Melt the unsalted butter in a Dutch oven over medium-high heat. Add the pork and brown well on all sides, turning with tongs, for 8 to 10 minutes until deeply golden.
- Reduce the heat to medium and add the garlic and sage around the pork. Pour in the whole milk and bring it just to a gentle simmer, scraping the base of the pot with a wooden spoon.
- Cover and cook at a very gentle simmer for 60 minutes, turning the pork halfway through. The milk will reduce and lightly curdle; keep the heat low so it does not boil hard.
- Uncover and continue to simmer gently for 15 to 20 minutes, spooning the sauce over the pork occasionally, until the pork is tender and reads 63°C (145°F) in the thickest part. If the sauce is reducing too quickly, lower the heat further.
- Transfer the pork to a board and rest for 10 minutes. Stir the milk sauce in the pot to make it spoonable, then slice the pork and serve with the warm milk sauce over the top.
Recipe notes
Tips
- Keep the milk at a gentle simmer rather than a rolling boil; this helps the pork stay juicy and gives a finer, nutty sauce.
- If the sauce looks split, simply stir it well and spoon it over the slices; the curds are part of the traditional texture.
- For best slicing, rest the pork the full 10 minutes so the juices settle before carving.
Substitutions
- Replace fresh sage with fresh rosemary for a more piney, robust flavour.
- Replace unsalted butter with olive oil for a lighter finish and a slightly fruitier base.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate the pork and sauce together in a sealed container. Reheat gently in a saucepan over low heat, adding a small splash of whole milk if needed to loosen the sauce, and heat until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 45min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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