Photograph of the finished Arrosto di maiale al latte

Italy · Thịt heo hầm sữa kiểu Ý

Arrosto di maiale al latte

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 800 g
  • Photograph of Fresh milk Fresh milk 800 ml
  • Photograph of Unsalted butter Unsalted butter 60 g
  • Photograph of Sage leaves Sage leaves 8 leaves
  • Photograph of Rosemary leaves Rosemary leaves 4 sprigs
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Tie the pork tenderloin tightly with string to maintain its shape, then rub salt and pepper all over the surface.
  2. 2 Melt the butter in a heavy-bottomed pan, then sear the meat for 8 minutes until golden brown on all sides.
  3. 3 Add the crushed garlic, sage, and rosemary, and stir for 1 minute to release the aroma.
  4. 4 Pour fresh milk over the meat until it's two-thirds full, bring to a gentle boil, then reduce the heat.
  5. 5 Cover loosely and simmer for 90 minutes until the milk thickens into golden-brown clumps.
  6. 6 Remove the meat from the pot and let it rest for 10 minutes, then slice it and pour the creamy sauce over it.

With an appliance

  • Oven 2 hr

    Replace step 5: partially cover, and bake in the oven at 150 degrees for 90 minutes; the milk won't stick to the bottom and you won't need to constantly monitor the heat, the sauce will still form a golden brown layer like when cooked on the stovetop.

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