Maiale al Latte (Tuscan Pork Loin Braised in Milk with Sage)

Steps

1. Step 1

   Pat the pork loin completely dry and rub it all over with the fine salt and black pepper. Let it sit at room temperature while you gather everything else.

   15 min, hands-off

   • 3 lb boneless pork loin roast
   • 2 tsp fine salt
   • 1 tsp black pepper
2. Step 2

   Heat the olive oil and 2 tbsp of the butter in a heavy pot or Dutch oven just big enough to hold the roast, over medium-high heat. When the butter stops foaming, add the pork and brown it on all sides, about 3 minutes a side, until deep golden. Move it to a plate.

   12 min

   • 3 lb boneless pork loin roast
   • 2 tbsp olive oil
   • 2 tbsp unsalted butter
3. Step 3

   Turn the heat down to medium. Add the remaining 1 tbsp butter, the garlic, sage leaves and lemon zest strips. Cook, stirring, about 1 minute, just until the garlic smells sweet — don't let it brown.

   1 min

   • 1 tbsp unsalted butter
   • 8 cloves garlic
   • 12 fresh sage leaves
   • 3 wide strips lemon zest
4. Step 4

   Pour in the white wine and scrape up the browned bits from the bottom of the pot. Let it bubble 1 minute, then pour in the milk.

   2 min

   • 1/2 cup dry white wine
   • 4 cups whole milk
5. Step 5

   Return the pork and any juices to the pot. Bring the milk up to a bare simmer — small lazy bubbles only, never a boil, or it will scorch — then set the lid on slightly ajar.

   5 min

   • 3 lb boneless pork loin roast
6. Step 6

   Simmer gently, turning the roast every 20 minutes, until the thickest part reads 140°F on an instant-read thermometer and the milk has broken into nutty golden-brown curds in a thin liquid, 1 to 1 1/4 hours. If the liquid reduces faster than the pork cooks, add a splash of water.

   1 hr 10 min, hands-off

7. Step 7

   Lift the pork onto a cutting board, tent loosely with foil and let it rest 15 minutes.

   15 min, hands-off

8. Step 8

   Meanwhile, fish out the lemon zest strips and discard them. Simmer the sauce over medium heat until it looks like loose gravy, 5 to 10 minutes. Blend it smooth with an immersion blender, then stir in the lemon juice and salt to taste.

   10 min

   • 3 wide strips lemon zest
   • 1 tsp lemon juice
   • salt
9. Step 9

   Snip off the twine, slice the pork about 1/2 inch thick, and spoon the warm sauce over the slices along with any juices from the board.

   5 min

   • 3 lb boneless pork loin roast

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026