Pork Loin Braised in Milk

A recipe Debbie remembered with great fondness from Marcella Hazan’s “Classic Italian Cookbook”, which we got as a wedding present from Andy and Cathy back at the dawn of time.

The recipe is all over the web, but relatively few give MH credit.  Here’s one.

Josh and I made it (he’s home for the weekend), and it didn’t look as good as Marcella’s for the first outing, but not too shabby.


The milk solids tasted fantastic, despite being somewhat darker than the prototype.  The pork, however was kind of bland.  It tasted like it’s bland cousin the pork tenderloin, despite all the fat on it and all the braising.

Criticism and Self-Criticism

Not sure where the responsibility lies for the bland pork.  You know, I still don’t brown things enough, and maybe that had something to do with it.  The sin in my case is the sin of impatience: “Goddam it, surely it’s browned by now!”  You could almost say that if you have to ask, it’s probably not done.

But maybe Whole Foods had something to do with it.  They have a hard time making even their fatty cuts fatty, if you know what I mean.  Too many Social X-rays shopping there.

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