Tender Pork Loin: Marcella Hazan’s Braised in Milk Recipe
Marcella Hazan, the legendary Italian cookbook author, has a secret for perfectly tender pork loin: braising it in milk. This method may sound unconventional, but trust us, it works like magic.
The Surprising Technique
Instead of using traditional liquid like broth or wine, Hazan’s recipe calls for simmering the pork loin in milk. This may seem odd, but the milk breaks down the proteins in the meat, resulting in an incredibly tender and moist final product.
The Ingredients You’ll Need
To make this dish, you’ll need a pork loin, a few cloves of garlic, a sprig of fresh rosemary, butter, and of course, milk. Hazan recommends using whole milk for the best results.
The Easy Cooking Process
Start by browning the pork loin in a pan with some butter. Then, add in the garlic and rosemary, followed by the milk. Simmer the pork loin in the milk for about an hour, turning it occasionally to ensure even cooking.
The End Result
After cooking, the pork loin will be incredibly tender and flavorful. The milk will have thickened into a creamy sauce, perfect for spooning over the meat.
Serve this dish with some roasted vegetables or a simple green salad for a delicious and impressive meal. You’ll be amazed at how tender and juicy the pork loin turns out, thanks to Marcella Hazan’s brilliant braising in milk technique.