Pork loin with milk: if you pig lovers, This is your recipe. A dish easy to prepare, Saber, elegant table ready and is great even the next day, Although it is unlikely that further. The pork loin in milk is one of the second most simple and traditional Italian cuisine meat, perfect for the classic Sunday lunch with family: the meat remains soft and juicy and the sauce is delicious. On my YouTube channel also find the VIDEO RECIPE step by step to a perfect result, with a soft flesh and a delicious sauce. In my opinion the election boundary for this rich meat dish is boiled potatoes and wipe with a little’ butter, pepper and more Rosemary. Or the simple baked potatoes.
If you want, you can add the pork in cooking some vegetables, such as celery and carrots, and then blend them together with the sauce, but I prefer to prepare this dish as my grandmother did: you will see that it has a much more delicate taste and detail. Pork loin in milk is a recipe for novice test, but it will make you seem like a great chef. If you love pork roast, have a look at all my RECIPES WITH PORK. I wish you a good day!
ARTIST OF MILK PORK (easy recipe)Print This
- un'arista pork from about 1 kilo (all tied up, but you can have them tie directly to the butcher. In this case let him picket with two sprigs of Rosemary)
- 600 ml whole milk
- salt and pepper, to taste
- extra virgin olive oil, to taste
- potatoes, to taste
- 40 grams butter
- Fresh Rosemary
Before preparing the pork loin with milk, look carefully VIDEO RECIPE stepping on my YouTube channel. First the good salt pork loin on all sides. If you haven't done tying the butcher, linked to the pork steccandovi above two branches of rosemary. Put into a casserole (I use those natural stone, where can you cook with very little oil and foods do not attack ever, I would strongly advise) the oil and Brown the pork on all sides over medium heat.
When the pork is golden, Add the milk and a generous grinding of fresh pepper. Cover and cook for 40 minutes on low heat. Obviously, if you follow me for some time you know that I recommend you use a food thermometer: the meat is ready when it reaches the temperature of 60 degrees to the heart. During cooking the milk the prognosis and it will form a delicious cream, as you can see in the VIDEO RECIPE. Attention to salt: so far as, tasting while cooking, Milk will seem slightly salted, keep in mind that narrowing then the gravy will be increasingly tasty, so do not overdo it.
To check the cooking meat, After 30 minutes, place a metal or wooden skewer inside the arista. If when you pull me out does not come out of the liquid, then the meat is cooked: inside must remain moist and juicy, but crush. If at the end of cooking the sauce wasn't enough narrowed and gilded, remove the pork and continue doing so Cook discovered: have to get a nice golden color.
For potatoes, wash and boil them in their skins in salted water. Once cooked, Peel and leave to cool. Then put in a pan with butter and brown them well on all sides, until it forms a golden crust. Season with salt and pepper and add the Rosemary. Then cool the arista, untie and cut it into thin slices but not too (I can do it by hand with a razor-sharp Japanese knife). Serve the pork loin in milk with his hot sauce and butter potatoes, garnish the platter with a sprig of fresh rosemary.
THE PAIRING: Tasty dish and very personable which deserves a sparkling wine. The choice fell on a classic Rosé method of Conti d'almerita Pocket seals, made with grapes Pinot Noir. Tasca D'almerita Wines Rosé It is a very fine perlage brut, scents of red fruits, fresh and stylish.