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Milk-Braised Pork Loin, The Authentic Italian Recipe

Embrace the taste of tradition with this Milk-Braised Pork Loin, an Italian Sunday lunch favorite that guarantees smiles all around.
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Milk-Braised Pork Loin, The Authentic Italian Recipe
  • Difficulty Moderate
  • Prep 15 minutes
  • Cook 1 hour and 15 minutes
  • Servings 4 people

The timeless recipe for Milk-Braised Pork Loin is a coveted treasure in the rich collection of Italian culinary traditions. Loved by people of all ages, this succulent pork dish, braised in milk, is often enjoyed during traditional Sunday family lunches and special celebrations. Renowned for its tenderness and exquisite flavors, this recipe is a satisfying centerpiece for any meal.

Pork loin, a lean cut from the pig, can sometimes become dry when cooked. However, the time-honored method of braising it in milk ensures that the meat remains tender and moist, preventing it from becoming too dense. The key to achieving the perfect texture lies in careful cooking. After searing the pork until golden brown, it is gently simmered in milk. It is important to maintain a consistent heat, preventing the milk from boiling over and the loin from burning.

To enhance the presentation and taste of the Italian braised pork loin, we recommend using a whole pork loin and slicing it after cooking. This allows you to serve delightful slices coated in the creamy milk sauce that forms during the cooking process—a true delight for the palate!

Pairing this milk-braised pork with complementary flavors is effortless. Traditional accompaniments such as hearty polenta, creamy mashed potatoes, or the always popular roasted potatoes are guaranteed to be a hit.


Copy Ingredients


  1. To prepare the Milk-Braised Pork Loin take the onion and cut it into slices . Take a large frying pan, pour in a little oil and cook the onion in it. When the onion is well browned, add the meat and brown it on both sides. Also add the chopped sage and rosemary, season with salt and pepper.

  2. When the meat has made a nice golden crust, cover it with the milk and cook over a low flame for about 1 1/2 hours, taking care to turn it occasionally. When the cooking time has passed, remove the meat and place it on a cutting board, then slice it with the help of a meat slicer.

  3. In the meantime, continue with the cooking of the sauce formed in the pan: add flour, salt and pepper and stir quickly until a smooth sauce is obtained. Arrange the loin slices on serving plates, then drizzle them with the milk sauce and finally serve the Milk-Braised Pork Loin.


You can add any flavorings you like to the Milk-Braised Pork Loin: from Parsley to Sage to Thyme.


When handling the meat, that is, turning or moving it, I recommend that you do not use a fork, but prefer a kitchen tongs.


You can store leftover Milk-Braised Pork Loin in the refrigerator, sealed in an airtight container, for a couple of days.