Milk-Braised Pork Loin
Why This Recipe Works
This Italian classic involves braising a pork loin in a large quantity of milk. As the roast cooks, the milk curdles and reduces into an intensely flavorful but unattractive sauce. We minimize curdling and amp up the flavor by adding a touch of fat from rendered salt pork. A small amount of baking soda raises the pH of the sauce to conditions more favorable for Maillard browning, a series of reactions that create flavorful aromatic compounds. Oven-braising at a low temperature yields a juicy and tender roast. Then, while the roast rests, we stir in wine, mustard, and herbs to finish the sauce.