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!
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.
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.
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Get the Recipe: Milk Braised Pork Loin
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
More Pork Loin Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This is very beautiful. We eat a lot of pork and I’m always looking for a new recipe.
I hope you get a chance to try this one, Kathy. Simple, but delicious!
I am seriously salivating right now.. I love how you braised the pork loin in milk–I would’ve never thought of that! I just want to gobble that up and soak up all the juices with a baguette. :)
Thanks so much, Tiffany. The gravy that comes from this one is delicious!!
That’s a great recipe! Everything looks so yummy and not that difficult to make. I’ll try it for sure!!
Thanks Agness. Enjoy!
What a stunning dish! Your photographs are just lovely – the light just washes over the pan perfectly.
Thanks so much, Elizabeth :)
I am so with you. I just can’t do a plain chop. I n Ed something extra going on and this sauce looks divine. I can practically taste it already!
Thanks Amanda. This gravy was so delicious, almost surprisingly so, with only the few ingredients. Definitely satisfied my saucy needs :)
one word: WOW!!
Thanks Caralyn :)
This looks positively scrumptious. Might just race home to try making it tonight :).
I think you should, Nanette :)
If there’s one blog I go to for good meat dishes, it’s yours. You have a way, Jennifer! Happy new year :)
Thanks Sarah :) These dishes are the culinary compromise in my household, between my husband’s need for meat and my need for sauce!
I am a saucy meat girl too! It just adds so much flavor – this looks absolutely amazing!
Thanks Jessica. Saucy is good ;)
Jennifer you have just got me drooling here looking at the images! Hands down the best thing I have seen all day.. and so beautifully captured too. Pinned!
Thanks so much, Thalia and thanks for pinning :)
Just a handful of ingredients but what a beauty of a dish this is! Wow! I can’t wait to make it. I love pork loin! Thank you for sharing, Jennifer.
Thanks Julia. We loved this one!
Yes this meal looks so good. And my first thought was I would die for a big spoon to have some of that sauce. Yum!
Thanks Emily and yes, a big spoon is a good idea for this sauce :)
This looks luscious, that sauce is to die for! I love pork, but I am very limited in the ways that I cook it, this is great inspiration for me, thanks Jennifer!
Thanks Sue. I’m the same with with pork. I don’t seem to have a ton of ways to cook it, so I’m always happy when I find a new one I love!
That gravy sounds incredible, pork loin has never looked better!
Thanks so much, Laura :)
I love this idea to braise pork in milk! I’ve never tried it before, but it looks delish!
Thanks Meghan. It was super delicious for just a few ingredients!