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Recipe for family meals :

Pork Loin in Milk

This is one of the recipes that has been provided by Shirley Cline from San Fransisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

"Pork Pot-roasted in milk is a much loved Tuscan dish. The milk cooks down into rich, nutty clumps that are what the Italians call bruti ma buoni (ugly but good). Serve with Swiss chard or spinach. This is delicious".


1 Tblsp. unsalted butter
2 Tblsp. olive oil
1 1/2 lbs. boneless pork loin, neatly tied to hold its shape
2 cups milk
1/2 cup half-and-half
Salt and freshly ground black pepper
2 sprigs fresh rosemary (optional)
1 bay leaf
1/2 lb. pearl onions, peeled and parboiled 5 minutes
2 Tblsp. minced parsley

  • In a Dutch oven just large enough to hold the pork, melt butter and oil over moderately high heat. Add meat and brown well on all sides.
  • In a separate pot, scald milk and half-and-half. Add to browned meat along with the salt and pepper to taste, rosemary (if used) and bay leaf. Bring to a simmer, cover and reduce heat to maintain a steady simmer.
  • Braise for 1 1/2 hours or until meat is tender when pierced with a knife. Add onions about 15 minutes before meat is done. If milk is still runny, remove meat and keep warm; put Dutch oven over high heat and reduce milk till brown clumps form, whisking occasionally.
  • After meat has rested 10 minutes, remove string and slice with a long sharp knife. Arrange slices on a warmed serving platter and scatter the onions around. Spoon the sauce over the meat and garnish with minced parsley.

Serves 4

Shirley Cline