Roast Pork With Milk
- Total Time
- 3½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 13-pound boneless loin of pork
- Salt and freshly ground pepper to taste
- 1tablespoon olive oil
- 12small white onions, about ¾ pound, peeled
- 1quart milk
- ¼cup heavy cream
Nutritional analysis per serving (4 servings)
739 calories; 41 grams fat; 16 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 7 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 70 grams protein; 1604 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub the pork with salt and pepper.
- Step 2
Heat the oil in a Dutch oven. Brown the pork well in the oil on all sides over medium heat for about five minutes. Add the onions, then stir and brown for five minutes more.
- Step 3
Drain off all the fat. Add the milk and cover. Bring to a boil and simmer over low heat for one-and-a-half hours. Remove the lid and cook another one-and-a-half hours until the milk is almost evaporated.
- Step 4
Meanwhile, preheat the oven to 425 degrees.
- Step 5
Strain the milk gravy into a saucepan, add the cream and bring to a simmer. Save the onions and the milk residue. Place the roast in the oven and cook 10 minutes or until brown.
- Step 6
Slice the meat and serve it with the gravy spooned over and the onion mixture on the side.
Private Notes
Comments
Much better with pork shoulder instead of loin; our lean American loins dry out in this preparation.
We place the meat on top of 1/2 inch sliced onions and add four (or more) cloves of smashed garlic in place of small onions and then roast with the milk. When finished cooking blend 1/2 the onions and the milk and milk residue together into a gravy. Gravy is thick and delicious.
It has been known from a 1930's University of Missouri study on roasted and braised meats, that searing does not effect moisture retention; in fact, a steady temperature results in less moisture loss than an initial high temperature sear.
Any thoughts on how you don't get the milk to curdle?
@Douglas I homogenized it with an immersion blender, and it made a beautiful gravy. Also, per one comment here, I spread fig jam on the fat side before cooking.
I followed the advice of other commenters, blended the curds, etc., and added sautéed mushrooms to the gravy. Heavenly! One of the best meals I’ve cooked in ages. Thank you NYT and Marcella Hazan.
To Prepare with Wild Pig / Boar: Sear salt & peppered pig roast (I used a bone-in leg) in a Dutch oven, sautée a chopped yellow onion and five chopped garlic cloves with the boar, then deglaze with a touch of sherry. Add milk and cream to these ingredients, put the lid on the Dutch oven, and cook at 200 degrees for 6 hours. Make gravy with the juices /milk curds. Eat every last bite! Best pork roast ever