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Pork Cooked in Milk Print Email


Maiale al Latte
(Pork Cooked in Milk with Sage)

Serves 6

one 4 to 5 lb boneless loin of pork
Kosher salt
Freshly ground black pepper
2 TBS olive oil
4 TBS unsalted butter
5 cloves garlic, peeled and halved
1 small handful sage leaves
1.5 quarts whole milk
2 lemons

Remove most of the fat from the outside of the pork. Generously season the outside with salt and pepper. Heat the milk in a saucepan, do not boil. Set aside. Zest the lemons using a vegetable peeler and cut into thick strips.

Heat a deep sided, heavy bottomed pan over high heat. Add the olive oil and then the pork. Brown on all sides then remove the pork and pour off the fat.

Add the butter to the pan and melt. Add the garlic and sage and cook just until the garlic begins to color. Add the pork and enough milk to come three-fourths up the side of the pork. Bring to a boil and add the lemon zest. Reduce the heat and place a lid on the pan, leaving it slightly askew. Simmer gently for about 1.5 to 2 hours.

The milk will have curdled during the cooking process forming brown nuggets. Remove the meat, slice and spoon the sauce over. -Chef Ben Davis, Tony's Markets
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