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Pork Loin Braised with Milk and Onions


3-pound boneless loin of pork
1½ teaspoons salt
1 teaspoon freshly ground black pepper
1 Tablespoon olive oil
12 small white onions, peeled, about 1 pound
1 quart milk
¼ cup heavy cream or half & half (optional)

Rub the pork with salt and pepper. Heat the oil in a Dutch oven over medium heat until hot, about 1 minute. Brown the pork well in the oil on all sides for about 10 minutes. Remove the meat to a platter. Add the onions to the Dutch oven. Stir and brown them for about 5 minutes.

Carefully drain off all the fat. Return the pork to the Dutch oven, pushing the onions to the sides. Add the milk and cover. Raise the heat to high and bring to a boil. Reduce the heat to low and simmer for 1 hour, turning the roast over after 30 minutes.

Remove the lid and simmer over medium-low heat for another 1½ hours (turning the roast every 30 minutes), or until about 2 cups of the simmering liquid remains in the pan.

Preheat the oven to 425° F. Place the roast on a lightly oiled roasting pan and cook about 10 minutes until brown. As the pork cooks in the oven, strain the sauce into a saucepan. (Discard the solids left in the strainer.) Add the cream, if desired, to the sauce and heat just to a simmer.

Slice the pork and serve, spooning 2 to 3 tablespoons of sauce over each slice.

Makes 8 servings.