Pork Loin Cooked in a Milk and Sage Sauce

By Tuesday, September 17, 2013

A few months ago a recipe for pork shoulder cooked in a milk and sage sauce featured in the Telegraph. It was an interesting concept which I knew I had to try out. The milk helps to keep the pork succulent whilst it cooks and adds a satisfying sweetness to the dish. The sage and lemon work beautifully together to flavour the milk and pork. This cooks in the oven for a few hours until it is so succulent it just falls apart. I served it with a caramelised onion mash and greens, but it is very versatile, recycling itself into anything from a burrito to a pulled pork sandwich!    

Serves 8

You will need:

2kg pork loin
6 garlic cloves, halved
2 lemons, the rind peeled
good handful of sage leaves
2 pints hot milk
50g butter
olive oil

Preheat the oven to 170 degrees/ gas 3. Season the pork well on both sides. Heat a tablespoon of oil in a medium heavy based casserole dish over a high heat. Brown the pork on all sides then remove from the pan and drain the excess fat. 

Prepare the sage, lemon and garlic. 

Heat the butter in the casserole dish and add the sage, lemon and garlic. Cook for a few minutes until the garlic starts to get a bit of colour. 

Return the pork to the pan and cover with the hot milk. Bring to the boil and then reduce to a simmer. 

Cover the pork with a damp piece of greaseproof paper (this will allow the paper to become more pliable and fit the pan more snug!). 

Cover the pan with a lid and cook for 3 hours or until the pork falls apart. 

Remove the pork from the pan and pull with two forks or slice. Serve and enjoy! 

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