Milk Braised Pork

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Serves: 4-6

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes


12 garlic cloves

2 large Vidalia onions, sliced into 1/2 inch thick rounds

2 bulbs fennel, fronds reserved for garnish, cut into 1/4 inch thick slices

3 cups whole milk

1 (3-4lb) pork loin roast, bone in

2 tablespoons fennel pollen

1/4 - 1/2 cup olive oil

Kosher salt and freshly ground black pepper, to taste


01Preheat oven to 400 F.
02Roughly chop the garlic cloves, add salt and using the back of the knife, press the cloves until a paste forms. Set aside.
03In a roasting pan, add sliced onions and sliced fennel. Drizzle some olive oil, season with salt and pepper and pour in all the milk.
04On a baking sheet, rub pork loin with the garlic paste and season well with salt, pepper and fennel pollen. Then place the pork loin on the roasting pan atop the onion and fennel milk mixture.
05Cook for about 70 minutes in the oven until the internal temperature of the pork reaches 140 F to 145 F. Remove from oven and set pork roast aside onto a cutting board to rest.
06On a serving platter or dish, add some of the onion and fennel from the mixture in roasting pan.
07Place the remaining onion, fennel and milk mixture into a blender. Blend with olive oil, until desired puree consistency forms.
08Place 1/2 the onions and all fennel and remaining milk into blender. Blend with olive oil, until desired consistency.
09Slice pork and shingle the slices on the platter. Pour the onion, fennel milk sauce atop the pork and garnish with reserved fennel fronds.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.