Milk-Braised Pork Loin
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Appears in Cook's Illustrated March/April 2014, America's Test Kitchen TV
In Italy, cooks like to braise pork roasts in milk because it creates an exceptionally rich, savory sauce. But there’s a trade-off: The result is not pretty.
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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 touc...
