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Pork Loin Braised In Milk

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Milk does double duty in this dish: It makes pork loins nice and tender and serves as a creamy gravy.

Source: Martha Stewart Living, November 2002
Total Time Prep Servings



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How would you rate this recipe?
  • ALR11661685DW
    11 JUL, 2018
    I was short on milk, and used a can of condensed garlic-mushroom soup plus milk to make two cups. The pork was very tender. I served them with "Baby Bok Choy with Chile and Garlic," and mashed potatoes. This was a really good meal!
  • jaime5674
    12 NOV, 2012
    I made this for dinner tonight and the whole family loved it! Comfort food is the best way to describe this dish! I didn't have fresh thyme so I substituted fresh sage. I also added a smashed clove of garlic to steep with the milk, then I strained before making the gravy. Very satisfying!!
  • Madisons_Mommy
    31 MAR, 2009
    Absolute comfort Food . . . just like the milk gravy Mom used to make. Adding thyme and using the blender--fantastic and easy. I think removing the thyme sprigs before blending is necessary and may have been inadvertendly omitted--don't want to blend the stems. It also needed a little salt to taste. Will definately make again and again!
  • patv
    18 APR, 2008
    Absolutely different and delicious! Happened to have fresh thyme sprigs handy and thought I'd try this one. It will be part of my regular menus. Just great
  • KnitxcorE
    22 JAN, 2008
    i made this tonight! i subbed dried thyme and skipped the blender part, not only to avoid the mess but because my thyme plant died :-( my only issue was that the sauce seemed a bit thin. after standing a few minutes it was just fine. quite delicious!

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