Best 6 Milk Braised Pork Tenderloin Recipes

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Indulge in the culinary delight of Milk-Braised Pork Tenderloin, a dish that tantalizes taste buds with its tender texture, savory flavors, and creamy sauce. This recipe collection presents three enticing variations to cater to diverse preferences. The Classic Milk-Braised Pork Tenderloin offers a harmonious blend of herbs, spices, and creamy milk, resulting in a comforting and heartwarming dish. For those seeking a touch of zest, the Mustard-Crusted Milk-Braised Pork Tenderloin incorporates a flavorful mustard crust that adds a tangy kick to the tender pork. Those with a penchant for bold flavors will find solace in the Bacon-Wrapped Milk-Braised Pork Tenderloin, where smoky bacon complements the succulent pork, creating a harmonious symphony of flavors. Accompanying each recipe are easy-to-follow instructions, ensuring culinary success even for novice cooks.

Let's cook with our recipes!

ITALIAN PORK LOIN BRAISED IN MILK



Italian Pork Loin Braised in Milk image

Provided by Roz

Number Of Ingredients 14

3 Tbsp. butter
3 Tbsp. olive oil
4 large cloves of garlic, minced
1/2 of a large onion, chopped finely
6 Tbsp. pancetta, chopped finely
1 2-lb. pork loin (select one with a nice amount of fat)
Freshly grated sea salt
Freshly grated black pepper
3 cups hot whole milk
2 cups hot heavy cream
1 Tbsp. capers, crushed
2 tsps. fresh sage, chopped
2 leaves fresh sage
1 tsp. lemon zest

Steps:

  • In a large, deep, heavy pan, melt the olive oil and butter on low (do not burn).
  • Add the garlic,onion, and pancetta and saute' for a minute or two (still on a low temperature setting).
  • Do not trim the fat off of the pork loin.
  • Generously (very generously) sprinkle sea salt all over the pork loin.
  • Sprinkle black pepper all over the pork loin.
  • Place the pork loin in the pan, fat side down and brown it thoroughly on all four sides on a low-temperature setting.
  • Do not burn the olive oil and garlic!
  • When browned nicely, add the hot milk, hot cream, capers, sage and lemon zest.
  • Taste the sauce . . . add more salt to taste preferences.
  • Partially cover the pan.
  • Simmer on the a low-medium setting on the stove for 1-1/2 to 2 hours, turning the pork loin over occasionally.
  • The milk sauce will bubble up, so stir it occasionally.
  • Continually pour some of the sauce (baste) over the pork as it simmers.
  • The color of the sauce should turn to a golden brown color; if not turn up the heat a little for a few minutes at the end.
  • Taste the sauce and add more salt if necessary.
  • After cooking time is finished, remove the pork.
  • Thickly slice the pork and place it on individual plates.
  • Pour the creamy, curdled sauce over the pork.
  • Serve immediately and enjoy!

PORK LOIN BRAISED IN MILK



Pork Loin Braised in Milk image

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 8

1 tablespoon finely chopped fresh rosemary or 1 1/2 teaspoons chopped dried rosemary
1 tablespoon finely chopped fresh sage or 4 to 5 teaspoons dried sage leaves, chopped
1 garlic clove, finely minced
Salt and freshly ground black pepper to taste
One 5- to 5 1/2-pound center-cut boneless pork roast (see Note)
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 to 4 cups milk

Steps:

  • Combine the rosemary, sage, garlic, and salt and pepper in a small bowl and rub it all over the pork. Place the pork on a large plate, cover with plastic wrap, and refrigerate for a few hours.
  • Place a medium heavy pan that will hold the roast somewhat snugly over medium heat and add the butter and oil. When the butter begins to foam, add the pork and cook, turning occasionally, until lightly golden on all sides, 10 to 12 minutes. (Keep your eyes on the butter so it doesn't burn and reduce the heat a bit if needed.)
  • Add 1 cup of the milk and stir to loosen the browned bits attached to the bottom of the pan. As soon as the milk comes to a boil, reduce the heat to low, partially cover the pan, and simmer until almost all the milk has evaporated, about 15 minutes. Add 1 more cup milk and continue cooking, basting and turning the meat a few times, until most of the milk has evaporated. Cook the pork in this manner, adding the milk 1/2 to 1 cup at a time, until it reads 160 degrees F on an instant-read thermometer, about 2 hours. (The pork can be cooked up to this point 1 hour or so ahead. In that case, cook only until it reaches 155 degrees F, because it will keep on cooking as it sits in the hot pan juices.)
  • Remove the lid and raise the heat to high. If no more milk is left in the pan, add 1/2 cup or so more. Cook, stirring and scraping the bottom of the pan to release the browned bits and turning the pork once or twice, until most of the milk has evaporated and the meat has a rich, golden brown color. Transfer the pork to a cutting board and let it rest for about 10 minutes while you finish the sauce.
  • Spoon off some of the fat from the pan. Add 1/3 cup water and stir quickly, over medium heat, scraping the bottom of the pan until only the brown glazed clusters of milk particles remain.
  • Cut the meat into 1/2-inch thick slices and serve topped with a bit of the pan juices.

SUNNY'S COCONUT MILK BRAISED PORK LOIN



Sunny's Coconut Milk Braised Pork Loin image

Provided by Sunny Anderson

Categories     main-dish

Time 3h50m

Yield 6 to 8 servings

Number Of Ingredients 15

2 teaspoons hot Hungarian paprika
2 teaspoons bourbon-smoked sea salt (or any other smoked salt)
1 teaspoon onion powder
Freshly ground black pepper
One 3-pound double loin pork roast, tied together (each half is about 1 1/2 pounds)
2 tablespoons unsalted butter
2 tablespoons olive oil
4 apricots, pitted and sliced
8 to 10 sprigs fresh thyme
4 cloves garlic, smashed
One 4- to 6-inch stalk fresh rosemary
About 3 cups coconut milk
Salt, if needed
1 cup chopped fresh parsley
1 teaspoon lime juice

Steps:

  • For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper. Rub the pork on all sides with the blend. Let the pork rest at room temperature for 1 hour.
  • In a large Dutch oven on high heat, add the butter and olive oil. Once it begins to swirl, add the pork and allow it to sit and sear to a deep golden brown, then rotate and repeat on all sides, 3 to 5 minutes per side. Don't forget the ends!
  • For the pot: Add the apricots around the edges of the pork and cook while moving around for a minute. Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin. Bring to a boil, then lower to a very low simmer and cover. Cook for 1 hour, then flip the loin and cook until tender, another hour.
  • Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices.
  • For the gravy: Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency. Taste and season with salt if needed. Stir in the parsley and lime juice, and spoon over the pork slices.

MILK-BRAISED PORK WITH LEMON AND SAGE



Milk-Braised Pork With Lemon and Sage image

Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.

Provided by Molly Baz

Categories     Pork     Braise     Sage     Milk/Cream     Chard     Lemon     Dinner     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6-8

Number Of Ingredients 8

2 tablespoons olive oil
1 (2-2 1/2-pound) boneless pork shoulder (Boston butt)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 bunch sage
1 lemon, peeled
1 1/2 cups whole milk
1 large bunch Swiss chard, ribs and stems removed, torn into 3-inch pieces

Steps:

  • Preheat oven to 250°F.
  • Heat oil in a large Dutch oven or heavy pot over medium-high until shimmering. Season pork all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Pour off excess fat from pot. Add sage, lemon peel, and milk. Bring to a boil, then reduce heat to medium-low. Cover pot and transfer to oven. Roast pork until very tender, 3 1/2-4 hours.
  • Transfer meat to a serving platter. Discard lemon peel, then gently toss Swiss chard in remaining sauce in pot until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce and serve.

ROAST PORK WITH MILK



Roast Pork With Milk image

A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille. The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk. The pan juices are set aside to form the base of a gravy, and the roast is finished in the oven. It takes some time, but is beyond easy to make, and pairs well with a glass of Beaujolais and dreams of travel. (Sam Sifton)

Provided by Bryan Miller And Pierre Franey

Categories     dinner, project, roasts, times classics, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 6

1 3-pound boneless loin of pork
Salt and freshly ground pepper to taste
1 tablespoon olive oil
12 small white onions, about 3/4 pound, peeled
1 quart milk
1/4 cup heavy cream

Steps:

  • Rub the pork with salt and pepper.
  • Heat the oil in a Dutch oven. Brown the pork well in the oil on all sides over medium heat for about five minutes. Add the onions, then stir and brown for five minutes more.
  • Drain off all the fat. Add the milk and cover. Bring to a boil and simmer over low heat for one-and-a-half hours. Remove the lid and cook another one-and-a-half hours until the milk is almost evaporated.
  • Meanwhile, preheat the oven to 425 degrees.
  • Strain the milk gravy into a saucepan, add the cream and bring to a simmer. Save the onions and the milk residue. Place the roast in the oven and cook 10 minutes or until brown.
  • Slice the meat and serve it with the gravy spooned over and the onion mixture on the side.

Nutrition Facts : @context http, Calories 740, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 13 grams, Sodium 1604 milligrams, Sugar 16 grams, TransFat 0 grams

MILK-BRAISED PORK LOIN



Milk-Braised Pork Loin image

When a pork loin is braised in milk Bolognese-style, the meat becomes tender and very finely textured. The milk (here, aided by cream) morphs into a luxurious sauce.

Provided by Martha Stewart

Time 1h30m

Number Of Ingredients 11

1 boneless pork loin with fat cap (3 to 3 1/2 pounds), tied
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 sprigs sage
3 sprigs rosemary
2 bay leaves
2 tablespoons unsalted butter
5 cloves garlic, peeled and smashed
5 strips fresh lemon zest (1 inch by 2 inches each; from 1 lemon)
1 1/2 cups whole milk
1 cup heavy cream

Steps:

  • Season pork with 1 tablespoon salt and 1/2 teaspoon pepper. Heat oil in a heavy-bottomed pot (it should be just large enough to fit pork) over medium-high heat. Add pork, fat side down, and sear, turning as it browns, until browned on all sides, 8 to 10 minutes. Transfer to a plate. Drain fat from pot and wipe out any blackened bits.
  • Tie together sage, rosemary, and bay leaves into a bouquet with kitchen twine. Melt butter in pot over medium heat. Add herbs, garlic, and lemon zest and cook until fragrant, about 30 seconds. Return pork, fat side up, to pot, along with any accumulated juices. Pour milk and cream over pork, raise heat to medium-high, and bring to a simmer. Partially cover pot, reduce heat, and simmer, undisturbed, until a thermometer inserted into thickest part of pork registers 140 degrees, about 1 hour.
  • Transfer pork to a carving board and let rest at least 15 minutes and up to 30 minutes. Increase heat to medium and simmer braising liquid until reduced to 1 1/2 cups, 12 to 15 minutes. Discard herbs and lemon zest. Cut pork crosswise into 1/2-inch-thick slices and serve with milk gravy.

Tips:

  • Choose the best pork tenderloin you can find. Look for one that is firm and pink, with no signs of bruising or discoloration.
  • Trim any excess fat from the pork tenderloin before cooking. This will help the meat cook evenly.
  • Sear the pork tenderloin in a hot pan before braising it. This will help to develop a flavorful crust on the outside of the meat.
  • Use a flavorful braising liquid. The liquid should be flavorful enough to infuse the pork with flavor, but not so flavorful that it overpowers the taste of the meat.
  • Cook the pork tenderloin until it is cooked through. The internal temperature of the meat should reach 145 degrees Fahrenheit (63 degrees Celsius).
  • Let the pork tenderloin rest for a few minutes before slicing it. This will help the juices to redistribute throughout the meat.

Conclusion:

Milk-braised pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. The pork is tender and juicy, and the braising liquid infuses it with a rich and flavorful taste. Serve this dish with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

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