Pork slowly braised in milk is a classic Tuscan method that produces utterly tender and delicious meat.

Slow-Cooked Pork Braised in Milk

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Yield: 6 servings

Slow-Cooked Pork Braised in Milk


  • 3 1/2 – 4 pounds boneless pork loin roast
  • Salt
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 3 peeled garlic cloves
  • 1 small bay leaf
  • 1 spring fresh sage
  • 2 wide strips fresh lemon zest (removed with a vegetable peeler)
  • About 3 cups milk (whole or 2%)
  • Freshly ground black pepper


  1. Season pork generously on all sides with salt. Let sit at room temperature 30 minutes.
  2. Heat olive oil in heavy-bottomed pot or Dutch oven just large enough to hold pork. Brown pork on all sides. Remove pork, drain fat and wipe bottom of pot with paper towel. Add butter to pot and melt over medium heat. Add garlic and cook 1 to 2 minutes until fragrant. Add pork, bay leaf, sage, 1/2 teaspoon salt and zest. Pour in enough milk to cover the meat 3/4 up sides.
  3. Bring to boil. Partially cover and turn down heat to a very slow simmer. Cook 2 – 2 1/2 hours, turning the meat every 30 minutes and stirring the sauce, until pork is tender and sauce is reduced in volume by ½. The milk will look curdled and that's okay.
  4. Remove pork to platter and keep warm. Pour sauce through fine strainer into measuring cup then skim fat.
  5. Season pork with pepper to taste. Slice and serve with sauce.

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