Italian Pork Loin Roasted in Milk
Serves 4 to 6
This boneless pork loin roast recipe is so easy and very good. The important ingredient is the milk, which gives the pork a subtle flavor and creamier texture, almost like veal. It makes a delicious main dish for a family dinner, special occasion or entertaining.
- 1-1/2 pounds boneless pork loin
- 2-1/2 cups milk, or enough to come up about half of the roast
- 1 tablespoon fresh rosemary, or 2 teaspoons dried
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 to 2 tablespoons olive oil
- 3/4 cup dry vermouth (can use low-sodium chicken broth)
Preheat oven to 400° F. Place roast in small roasting pan or large skillet. Add milk. Sprinkle with rosemary, salt and pepper, garlic and olive oil. Place in oven and roast for 10 minutes. Reduce heat to 325° and roast approximately 1 hour and 10 minutes more, or until the pork reaches an internal temperature of 150° to 155°, basting about every 15 minutes with the pan juices. Remove roast to cutting board and tent with foil. Let rest until the sauce is ready, about 15 minutes.
To make sauce, place roasting pan on burner over medium-high heat. Add vermouth and bring just to a boil, stirring constantly. Slice meat before serving. Spoon some sauce over each slice.
Notes: This does not make a smooth sauce. The milk will curdle slightly, part of what adds flavor and texture. It does not mean that you made a mistake or that the milk has turned sour.