Milk Roasted Pork Loin Recipe

Inspired by Chi Spacca

Time2h

Serves4

fennel pollen, crispy sage

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Ingredients

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1
Season the Pork
Preheat the oven to 325°F (160°C). Season the pork loin with salt, black pepper, and fennel pollen, ensuring an even coating on all sides.
2
Sear the Pork
In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side.
3
Roast the Pork
Pour the milk over the seared pork loin in the skillet. Transfer the skillet to the preheated oven and roast for about 1 hour, or until the internal temperature reaches 145°F (63°C).

4
Fry the Sage
In a small saucepan, heat the olive oil over medium heat. Add the fresh sage leaves and fry until they are crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

5
Plate the Dish
Once the pork is done roasting, let it rest for 10 minutes before slicing. Serve slices of the pork loin drizzled with the milk sauce and topped with crispy sage.