Milk-Braised Pork Loin
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.
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...