Easy Italian Recipes

 MAKES 6 SERVINGS

- 1 boneless pork loin roast, about 3 Ib (1.5 kg)
- Sea salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 cups (16 fl oz/500 ml) whole milk

In this recipe, known as maiale al latte, a boneless pork loin is slowly braised in milk until the meat is tender and the milk is reduced to a rich, flavorful, dense sauce. Similar preparations are popular in the Veneto, Tuscany, and Piedmont. Serve the pork with Garlic Roasted Potatoes

Pat the pork dry with paper towels. Sprinkle the pork generously on all sides with salt and pepper. In a Dutch oven or other large, heavy pot over medium heat, melt the butter. Add the pork and cook, turning as needed, until well browned on all sides, about 15 minutes total. Watch carefully to make sure the butter does not burn, adjusting the heat as necessary.

Add the milk and bring to a simmer. Cover the pot, reduce the heat to medium-low, and cook until the pork is very tender when pierced with a fork, 11/2 to 2 hours. Transfer the pork to a warmed platter and cover to keep warm.
Bring the liquid to a boil over high heat, reduce the heat to medium, and simmer until thickened slightly and lightly browned, about 5 minutes. Using a large spoon, skim off the fat from the surface.

Slice the pork and arrange the slices on the platter, spooning the sauce over the slices or passing it at the table. Serve at once.

Buon appetito !