Roast Pork in Milk

adapted from  Leite’s Culinaria


Donna Farley introduced us to this delicious tradition of slow cooking pork in milk.  There are several variations on this Italian classic, so there seems to be some flexibility.  Key – pork roast, milk, slow cook and then enjoy with the sauce.


A useful tip from the website: “Cooking meat in milk is common throughout north Italy because it results in moist meat and a wonderfully rich and flavorful sauce. The milk transforms during the cooking from liquid to yogurt-like clusters which form a rich brown sauce…if you give it a good whisk over the heat just before you are ready to serve, it helps to break up the sauce slightly, giving it a smoother texture.–Katie Caldesi


  • 3-4 pound pork loin roast or should roast
  • Salt
  • 4 tablespoons butter
  • 3 tablespoons olive oil
  • 3 cups whole milk


Score the fat on the roast and season with salt.

Heat the butter and oil over medium heat in a large, heavy-bottomed saucepan or flameproof casserole. Lower the pork into the pan and sear until the skin is crisp and a rich golden color, turning it every few minutes. It will take about 15 minutes to ensure all the edges are golden.

Reduce the heat slightly and add the milk to the pan or casserole very, very slowly so it doesn’t bubble up too much. Gradually bring it to a gentle simmer and partially cover the pan. Let the pork cook like this for 2 hours, or until the juices run clear when pierced with a skewer. The pork will be tender but not fall-apart tender.

Transfer the pork to a cutting board and let it rest for 5 minutes, loosely covered with foil. Leave the pan with the cooking liquid on the stovetop. Skim most of the fat from the surface of the juices, then whisk the remaining cooking liquid to break up the chunks of coagulated milk a little. It won’t be pretty, but that’s okay.

Carve the meat and place the pork slices on a warm plate. Pour the pan sauce over the pork and serve. (If you find upon slicing the pork that you’ve undercooked it, slip the pork slices and sauce in an oven cranked to 350°F(176°C) and bake for 5 to 10 minutes, or until cooked through.)