Enjoy this quick and easy milk braised pork loin recipe, that makes the most delicious gravy! You’ll be licking this gravy off the plate!

pork loin braised in milk sliced in pan

Here is what you need to know about this dish … you will be licking this gravy off the plate and you will not care if anyone is watching.

Ingredients and Substitutions

Pork Loin – a pork loin roast is not the same as a pork tenderloin. It is thicker and larger. It is the perfect pork for braising. Look for a boneless pork loin with a bit of a fat cap on top, but not a lot. If necessary, trim a bit off. Some of the fat will render off when the pork sears (and will be poured off), but it’s good to have a bit that will linger to flavour the gravy with the meat juices and milk. I don’t recommend using the smaller tenderloin for this recipe.

Milk – go with whole milk, which is generally in the 3-3.5% butterfat range.

Heavy Cream – also known as whipping cream, this higher fat cream will provide the creamiest gravy, so I don’t recommend a lighter cream.

Recipe Tips

  • Be sure to use a heavy-bottomed pan for this one (a Dutch oven) or your milk might scorch.
  • Use a wooden spoon to really scrape the bottom of the pan once you remove the meat. Keep stirring and scraping. There’s a layer of browned goodness under there and you want to loosen it all!
  • This recipe will serve 3-4. If you use a larger pork loin to feed more, simply double (or scale up) the milk/cream and sage etc.

pork loin braised in milk sliced in pan

What to Serve with Milk Braised Pork Loin

The delicious gravy almost demands mashed potatoes, I think. Add a green vegetable or side salad to complete the meal.

pork loin braised in milk sliced in pan

Get the Recipe: Milk Braised Pork Loin

Enjoy this quick and easy milk braised pork loin, with such a delicious gravy you’ll be licking it off the plate!
5 stars from 8 ratings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Yield: 6 servings

Ingredients

  • 1 1/2 lb boneless centre-cut pork loin roast
  • Salt and freshly ground black pepper
  • 1 Tablespoon olive oil
  • 3 Tablespoons butter, DIVIDED
  • 1 Bunch fresh sage leaves, roughly chopped, about 5 large leaves (DIVIDED)
  • 1 cup whole milk, 3.5%
  • 1 cup heavy/whipping cream, 35%
  • Strips of zest from 1/3 of a lemon

Instructions
 

  • Heat oil and 1 Tbsp. of the butter in a medium heavy-bottomed Dutch oven over medium-high heat until butter melts. Add pork, fat side down, and cook until browned on all sides, 2–3 minutes per side.
  • Pour off fat from casserole, reduce heat to medium, and add the remaining 2 tbsp. of the butter. When butter melts, add half the sage leaves and fry for a few seconds. Slowly add milk and cream (**Hands well back, as it will spatter and steam!) Add lemon zest, season with a bit of salt and pepper, and bring to a simmer. Reduce heat to medium-low to low, partially cover pot with lid, and gently simmer for about 45 minutes to 1 hour, turning pork after 30 minutes. If liquid in pot gets too low, add a splash of warm water. Check meat for doneness starting at about 45-50 minutes of cooking time, with a meat thermometer. It is done when it reaches 145-150° F. Remove meat to a cutting board and tent with foil. Let rest.
  • Meanwhile, add the remaining sage leaves to the pot and using a wooden spoon, stir and scrape the bottom of the pan to loosen all the browned goodness at the bottom. As you do, the gravy will gradually become darker and thicker. If it gets too thick, add a bit more milk to thin. Taste and add salt and pepper, to taste.
  • After meat has rested 10 minutes or so, thinly slice and place on a serving patter. Spoon warm sauce over meat.

Notes

Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: American
Course: Main Course
Serving: 1serving, Calories: 386kcal, Carbohydrates: 3g, Protein: 27g, Fat: 29g, Saturated Fat: 15g, Cholesterol: 145mg, Sodium: 140mg, Potassium: 507mg, Sugar: 2g, Vitamin A: 835IU, Vitamin C: 0.2mg, Calcium: 79mg, Iron: 0.6mg
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