CookEat Recipe
Pork Loin Roasted in Milk
Pork loin gently cooked in milk and browned, served with toast spread with the savoury milk curds left in the pan.
Method
Steps
Step 1
Gather the ingredients: 500 g boneless pork loin; 300 ml milk: 250 ml for cooking and about 50 ml for the pan curds; Salt; 120 g bread, cut into 6 small slices.
Step 2
Salt the pork lightly and put it in a snug casserole with 250 ml of the milk. Cover and bring to a very gentle simmer. Cook slowly for about 50–75 minutes, turning occasionally, until the pork reaches at least 71°C in its thickest part and the milk is mostly reduced. Keep the simmer gentle so the milk solids do not scorch; if liquid remains when the pork is cooked, uncover and reduce carefully.
Step 3
Once almost all liquid has evaporated, raise the heat moderately and turn the pork to brown it in the remaining fat and milk solids. Watch closely, lowering the heat if the curds begin to darken too much. Pour off excess clear fat, lift out the meat and keep it hot while finishing the curds.
Step 4
Add the remaining roughly 50 ml fresh milk to the coagulated milk solids in the pan. Stir and bring back to a boil, loosening the curds into a thick spread rather than blending them into a smooth cream sauce. Lightly toast the bread slices separately.
Step 5
Spread the hot milk curds on the warm toast. Slice the pork after its brief rest and serve hot with the toast alongside. The recipe uses about 300 ml milk in total; no flour or extra butter is needed.
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