Pork Loin Roast with Milk Sauce
This Pork Loin Roast with Milk Sauce brings a comforting, flavorful twist to your dinner table. The combination of tender pork and a rich, creamy sauce makes for a truly satisfying meal that’s perfect for any occasion.
Slow-cooked in a savory blend of milk, herbs, and vegetables, the pork absorbs all the delicious flavors. The result is a juicy roast with a velvety sauce that perfectly complements the meat.
With just a few simple ingredients and easy steps, this dish delivers an indulgent meal that’s sure to impress family and friends. Get ready for a feast that’s both hearty and comforting.
Pork Loin Roast with Milk Sauce Ingredients
The pork loin roast serves as the centerpiece of this dish, offering a tender, juicy texture that pairs perfectly with the rich sauce. Its mild flavor allows the surrounding ingredients to shine.
Olive oil and butter create a flavorful foundation for browning the roast and caramelizing the vegetables, providing depth to the sauce.
The onion, carrot, leek, and garlic bring sweetness, earthiness, and aromatic richness, infusing the sauce with layers of savory complexity.
Whole milk is the star of the sauce, creating a creamy base that envelops the pork with its rich, velvety texture, while herbs like parsley and thyme add a subtle, fragrant finish.
Recipe Tips
- Searing the Pork: When browning the pork, ensure that the oil and butter are hot before adding the meat. This helps create a caramelized crust, locking in flavor and moisture. Don’t rush the process—allow each side to brown properly for a deeper, richer flavor.
- Vegetable Caramelization: Take your time to caramelize the onions, carrots, leeks, and garlic. This slow process helps bring out their natural sweetness and adds complexity to the sauce. Stir constantly to prevent burning and ensure even caramelization.
- Milk Quality: For the creamiest and richest sauce, use whole milk. Skim or low-fat milk will lack the desired creaminess and richness, affecting the texture and flavor of the sauce. Whole milk is key to achieving that silky-smooth, indulgent sauce that complements the pork perfectly.
What to Serve with Pork Loin Roast with Milk Sauce
- Roasted Potatoes: A classic side that pairs perfectly with this dish, roasted potatoes bring a crispy texture and earthy flavor to balance the creamy sauce. You can toss them with olive oil, garlic, and rosemary for an added layer of flavor.
- Steamed Vegetables: Lightly steamed vegetables like green beans, asparagus, or Brussels sprouts add a refreshing contrast to the richness of the pork and its sauce. Their vibrant color and natural sweetness will complement the savory flavors of the roast.
- Buttered Rice or Mashed Potatoes: Both options make excellent side dishes for soaking up the creamy sauce. Buttery mashed potatoes or a simple rice pilaf will help balance the meal with their soft, fluffy texture and mild flavor.
FAQ
1. Can I use a different cut of pork for this recipe? Yes, while a boneless pork loin roast is ideal for its tenderness, you can use a pork shoulder or even pork chops. Adjust the cooking time as needed since these cuts may require longer cooking.
2. Can I prepare this dish in advance? Absolutely! This dish can be made ahead of time. After cooking, let the pork cool and store it in the refrigerator with the sauce. Reheat it gently in the oven or on the stovetop before serving.
3. Can I use a different kind of milk? Whole milk is preferred for its creamy texture, but you can substitute with a non-dairy milk like coconut milk or oat milk. Keep in mind that these substitutes may alter the flavor and richness of the sauce.
4. How do I know when the pork is fully cooked? The internal temperature of the pork should reach 145°F (63°C) for perfect doneness. You can also check for tenderness; the meat should be juicy and easy to carve when it’s fully cooked.
Pork Loin Roast with Milk Sauce
Ingredients
- 3 pounds boneless pork loin roast
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 1 carrot finely chopped
- 1 leek white part only, finely chopped
- 1 garlic clove finely chopped
- 2 tablespoons flour
- 2 cups whole milk do not substitute with skim milk
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare the Pork: Begin by seasoning the pork loin roast with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Once the oil is hot, add the butter and allow it to melt. Brown the roast on all sides for about 6 to 7 minutes, ensuring it is evenly seared. Remove the roast from the pan and set it aside on a plate.
- Cook the Vegetables: In the same Dutch oven, add the chopped onion, carrot, leek, and garlic. Stir these ingredients over high heat until they soften and begin to caramelize, which should take approximately 10 minutes. Constantly stir to avoid burning.
- Prepare the Sauce: Sprinkle the flour over the softened vegetables and stir for 2 minutes to cook the flour. Gradually add the whole milk, followed by the parsley, thyme, and bay leaf. Bring the mixture to a boil and cook over high heat for 5 minutes, allowing the sauce to thicken slightly.
- Simmer the Pork: Return the browned pork to the pot, along with any juices that have accumulated on the plate. Reduce the heat to low and cover the pot. Let it simmer gently for about 1 hour, periodically rotating the pork to prevent it from sticking or scorching due to the sugars in the milk.
- Finish the Dish: After 1 hour, remove the pork from the pot and let it rest for 15 minutes. Discard the bay leaf from the sauce. Using an immersion blender, purée the sauce until it becomes foamy. Taste and adjust seasoning with salt and pepper as necessary.
