Milk-Braised Pork or Veal Loin with Fresh Herbs, Italian Style (Arrosto al Latte)
 
Prep time
Cook time
Total time
 
Pork or Veal Loin cooked in a milky sauce, authentic Italian style.
Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 2½ lbs / 1,3 kg boneless pork or veal loin, tied
  • ~10 sage leaves
  • 1 medium sprig of rosemary
  • 2 garlic cloves
  • ½ cup extra virgin olive oil
  • ~1½ cup whole milk (for more info read the instructions)
  • salt and pepper to taste
Instructions
  1. Tie the meat correctly before cooking.
  2. Season the loin well with salt and pepper (if you have Salamoia Bolognese or Seasonello Bologna salt use that).
  3. Heat oil in a large heavy-bottomed saucepan over medium-high heat and brown loin on all sides.
  4. Stir in rosemary, sage and garlic and pour the milk in with the meat until it reaches about half the loin.
  5. When the milk comes to boil lower the heat to low and partially cover the pan with a lid.
  6. Cook the loin for at least 2 hours, or until the juices run clear when pierced with a skewer. If you have an instant thermometer, insert it into the center of the meat and it should read 65°-70°C / 150°-160°F for a slightly pink center, while if you want the loin to be well done it should read 165°-175°F / 75°-80°C.
  7. Remember to turn the meat once or twice during the cooking time.
  8. Remove the meat and put over a cutting board to rest, loosely covered with foil to keep warm.
  9. At this point, the milk sauce should be thick, curdled and in a nutty brown colour. If it's not so thick or you like a more dense sauce you can add ½+ teaspoon of flour (paying attention to dissolve it very well) and boil the sauce for 2 minutes.
  10. Remove and discard garlic, rosemary and sage from the milk sauce.
  11. Now the sauce is ready, but if you don't like serving the roast with some chunks of coagulated milk in it (it's not pretty but they will melt in your mouth), you can whisk the sauce with a hand mixer to obtain a smooth sauce.
  12. Slice the loin (tip: the meat is easier to cut when it's fridge cold!), pour over the milk sauce and serve (if you find, upon slicing the meat, that you’ve undercooked it, slip the slices and sauce in a pan and bring to a simmer until cooked through).
Recipe by Ilaria's Perfect Recipes at https://www.ilariasperfectrecipes.com/milk-braised-pork-veal-loin-herbs-italian-style-best-arrosto-latte/