Milk Braised Pork Loin is seared and then braised in milk for an amazingly tender and delicious meal. The milk makes for an super tender pork roast and gravy that is to die for! You’ll want to lick the pan and savor every last drop.
Love is in the air this week!! And I’m loving these recipes for #FreshTastyValentines. There’s 22 of us putting together some amazing recipes for you to cook up for your loved ones this Valentine’s Day all thanks to Camilla over at Culinary Adventures with Camilla. She has the most amazing blogging events and it’s always a blast to participate in them with her. So, make sure you show her some mad love and comment on her recipes.
I loved LOVED this recipe. Honestly. I had some doubts when it was cooking up. I’ll get to that part a little later. But you just have to trust in this recipe and realize that I was right and it is amazing!!
I’ve been wanting to braise things in milk for a few months now. I’m not sure how I got on that kick, but I did. And there’s another recipe down the pike with chicken. So you’ll just have to stay tuned. So, when I had some time on a weekend to slowly cook something like this, I took the opportunity.
You see, we have this house. It’s a year old now and we’ve finally had our one year “nail pops” appointment so it’s decorating and painting time. This means trips to the hardware store to look at paint samples and perusing the internet to find out how to install crown molding. Did you know there’s foam molding out there? It just takes glue to install? INSANE!
So, most of our weekends are spent researching, searching for, and or buying things to make this our home. Couches have been delivered. Beds have been assembled. Paint has been discussed. Surprisingly, we are on the same page for almost everything. It’s also scary. I thought for sure we’d have different decorating or paint styles and ideas. Nope. Guess all those flip or flip or fixer upper style shows on DIY have really put us on the same page. We chat about how they’ve fixed the houses and we’ve gotten a good idea of where the other stands as far as decorating goes.
Now, I know I’m not the best person to offer advice in the relationship department. I just know what didn’t work in the first one and what’s truly working in this one. We’re not perfect, mind you. We’ve had some knock down drag out fights, but they’re few and far between. We must be doing something right.
Here’s what works for us:
The first is open and honest communication. Yes, I know. Sometimes you’re not sure you should say certain things. And that’s where the “pick your battles” comes into play. But if something is truly bothering you, you owe it to your relationship to respect it enough to say something. But, you should also be mindful of HOW you say things. Perception goes both ways and sometimes you just have to apologize even though you don’t think you’re wrong. It doesn’t matter what YOU think. It matters what THEY think. And if you love and respect your spouse enough, you will realize that it’s important to them. And what’s important to them should be important to you, too. Pride be damned in relationships. Respect should trump pride.
The second is once you’ve accomplished the first thing, then you’ll realize the second is true. You’ve married your best friend. Now, they should be your best friend before you marry them. Sometimes that doesn’t happen. But if you stick with the first item, then the second will just become true. And why wouldn’t you want to marry your best friend? Looks will go. Figures, for the most part, will go. What’s left? Friendship. If you don’t thoroughly enjoy your spouse’s company – yes, I realize we all go through phases – but I love spending time with my husband. Even when I’m in a mood and annoyed, there’s no one I’d rather be with. He’s my best friend. We all go through the same thing with our besties.
I bet you didn’t know you’d get a recipe and marriage advice all in one post didja? Well, love is in the air. That makes me realize how much I love my husband. I know. Some of you are probably disgusted by all my love talk, but Valentine’s Day is soon upon us. There’s a reason you fell in love and married this person. Find that again!! I fall in love with mine every day. And if you make them this roast, I’m sure they’ll fall in love with you!!
I LOVE Gourmet Garden herbs. Camilla always gets them send us the most amazing packages every time she has an event. They’re packed with the air dried herbs and then there’s tubes of stir in paste of amazing goodness like these above. I used their oregano in this recipe. It’s bright, delicious, and so easy to use. Their products truly are a time saver and perfectly delicious. Show them some love and follow them on Twitter, Facebook, Pinterest, YouTube, Instagram, and Google +.
Now, I said to trust in this recipe. And I mean it. TRUST in this recipe! The roast and the broth is going to look weird when it comes out of the oven. At least mine did. But TRUST! Put the pot on the stove and add the cornstarch slurry. And then just stir. It will come together, thicken, and make the most delicious gravy you have ever put in your mouth! I mean it when I say you will want to lick the pot. At least I did.
Make sure to check out the recipes we cooked up for today! Oh! And don’t forget the enter the giveaway!!
Milk Braised Pork Loin is seared and then braised in milk for an amazingly tender and delicious meal. The milk makes for an amazingly tender pork roast and gravy that is to die for! You'll want to lick the pan and savor every last drop.
- 1 1/2 pound pork loin
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 cup chicken stock
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon minced garlic
- 1 bay leaf
- 2 cups milk
- 2 tablespoons cornstarch
- 1/2 cup cold water
- Preheat oven to 350.
- Sprinkle the roast with the salt and pepper.
- Heat a Dutch oven over high heat and sear the roast on all sides. Remove from the pan and add the chicken stock to deglaze the pan. Stir in the oregano, thyme, onion powder, garlic, and bay leaf. Stir until combined.
- Return the roast to the pan and stir in the milk. Bake at 350 for 1 to 2 hours, turning the roast over every 30 minutes, until the pork reaches 150 F.
- Remove the roast from the milk broth and wrap in aluminum foil. Set aside.
- Place the Dutch oven over medium-high heat and bring to a boil.
- Combine the cornstarch with the water and slowly add it to the milk broth, stirring with a whisk. Bring to a boil and simmer until thickened.
- Slice the roast and serve with the gravy along with roasted potatoes and green beans.