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Boneless Pork Loin Roast Cooked in Milk

Arista di Maiale al Latte
Serves 4


3 tablespoons Filippo Berio extra virgin olive oil

1 1/2 pounds boneless pork loin roast

Salt and pepper to taste

2 whole cloves garlic, unpeeled (in camicia)

3 fresh sage leaves torn into pieces

2 cups whole milk



In a heavy duty pot, heat the olive oil and add the garlic cloves and sage. Cook a minute or two then salt and pepper the boneless pork loin roast well and brown it on all sides.

When well browned, add 1 cup of the milk; cover the pot and allow the meat to cook for 30 to 45 minutes. If pan is dry during the cooking add more milk. The milk will create a sauce-like consistency in the bottom of the pan.

Transfer the meat to a cutting board and cut into thin slices and place on a platter. Transfer the drippings in the pan to a mesh strainer and press on the solids over the meat slices to release the meat juices.

This recipe is featured on show 2424 - Cooking at the Barilla Academy.


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