Alice’s Roast Pork Loin with Milk Gravy
Total time: Approximately three
30 minutes (prep); two
hours (cook); 30 minutes carving and gravy preparation.
1/12 pounds (675 g)
boned pork loin
1 small yellow onion,
2 cloves of garlic,
slivered and the pieces rolled in salt and pepper
Steak salt OR sea
salt and white pepper — to taste
2 tablespoons olive
1 quart whole milk or
half-n-half, heated to boiling
1 cup dry (good
quality) white wine — to deglaze the pan
¼ cup flour — to
thicken the gravy
- Trim the meat of almost all visible fat…
leaving just a trace on the top to help keep the meat tender as it
- Cut several slits across the grain into the
pork, and slip slivers of garlic and onion into each slit.
- Dust the meat with steak seasoning or salt and
- Heat the olive oil in a frying pan and brown
the meat on all sides.
- Transfer the meat and olive oil to a covered
- In a small pot, scald the milk.
- Pour the hot milk over the roast. (Goal: to have the milk, whose lactic acid is a
natural tenderizer, to cover the roast half-way.)
- Place the covered pan in a slow oven (325
degrees Fahrenheit), and cook the roast until it is done and very tender
(1 ½ to 2 hours).
- During the cooking process, pull the pan out
of the oven every 30-45 minutes, and turn the roast. Scrape the bottom of
the pan to keep anything from sticking to the bottom of the pan.
- When the roast is cooked, the meat will be
very tender and easy to slice.
- Take the roast out of the pan, and place it in
a deep dish for slicing and serving. (Avoid using a cutting board because
much of the natural broth/juices are lost — due to run off — during the
- Let the meat rest for 10-15 minutes, then slice it.
- Prepare the pan gravy.
- By the time the pork is done some of the milk
may have evaporated; however, the natural juices from the pork will also
now be in the pan, so there should be a lot of liquid in addition to the
aromatics (onion, garlic, spices).
- Place the roasting pan — and all of its
contents — over a low heat on one of your oven burners.
- Deglaze the pan with the wine, and scrape
together (mix) the milk, pork broth, wine and other pan remnants.
- After the liquid is fully mixed and begins to
reduce, add some flour to thicken the gravy.
- Pour the gravy over the meat and serve with
mashed potatoes and/or root vegetables.
Copyright 2007, Alice C. Dames, www.alicedames.com. All rights
reserved. This recipe cannot be
published elsewhere without express permission.