How to cook a delicious pork loin in milk

Step 1 : Begin by cleaning the piece of loin, removing any fat or impurities, and drying it with kitchen paper.

Step 2 : In a pot with a thick bottom or a high non-stick skillet, place oil, butter, and a peeled garlic clove lightly crushed.

Step 3 : Heat this mixture until the garlic turns a golden color, then remove it.

Step 4 : Next, place the loin piece in the skillet and sear it at very high heat, making sure to brown it well on all sides, including the lateral surfaces, avoiding turning it too early.

Step 5 : Once seared, season the meat with salt and pepper, and add rosemary and sage.

Step 6 : Then, pour a glass of room-temperature milk over the meat, wait until it starts to boil, and reduce the heat to medium.

Step 7 : Cook for a few minutes, then add half a glass of additional milk, gently pouring it over and turning the meat.

Step 8 : Repeat this process, cooking the meat for about an hour and a half, checking every 15-20 minutes to add more milk in the same way and turn the meat.

Step 9 : When done, remove the meat from the pot and keep it warm.

Step 10 : To prepare the sauce, strain the cooking liquid if you don’t want the aromatic herbs to remain.

Step 11 : Dissolve two tablespoons of cornstarch in a small amount of milk or water, then add it to the sauce, mixing well.

Step 12 : Using an immersion blender, blend the sauce if herbs remain, and cook for a few more minutes until reaching the desired thickness.

Step 13 : If the sauce is too thick, add a little more milk; if too liquid, incorporate more dissolved cornstarch.

Step 14 : Slice the cooked meat into very thin slices and serve with the sauce and crispy potatoes.

Step 15 : For the potatoes, first peel them and cut into 8 wedges.

Step 16 : Soak them in very cold water for an hour to eliminate starch.

Step 17 : Then, drain and carefully dry them.

Step 18 : In a sufficiently large non-stick skillet, place four tablespoons of oil and a peeled, lightly crushed garlic clove.

Step 19 : Heat for a few minutes and remove the garlic.

Step 20 : Add the potatoes, cooking at high heat until one side turns golden.

Step 21 : Carefully turn them over to brown the other side and, with the pot covered with a lid that allows some steam to escape, continue cooking for 15-20 minutes, ensuring they are tender, turning them a couple of times without piercing.

Step 22 : Once tender, remove the lid, increase the heat, and cook for a few more minutes to make them crispy.

Step 23 : Only then, season with salt and herbs if you want to enhance their flavor.