Jun 04 2026
Restaurants›L'Abattoir›Milk-poached Pork Loin Recipe

Milk-poached Pork Loin Recipe

Inspired by L'Abattoir
Time1h
Serves4

Summer vegetables, smoked bacon, sauce béarnaise

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Ingredients

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Pork Loin

Summer Vegetables

Smoked Bacon

Sauce Béarnaise

Method

Prepare the Pork Loin

  1. 1

    Poach the Pork

    In a large pot, combine the milk, salt, black pepper, and fresh thyme. Bring to a gentle simmer. Add the pork loin and poach for about 30-40 minutes until cooked through.

  2. 2

    Rest the Pork

    Remove the pork loin from the milk and let it rest for 10 minutes before slicing.

Cook the Vegetables and Bacon

  1. 3

    Sauté the Bacon

    In a skillet, cook the diced smoked bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pan.

  2. 4

    Cook the Summer Vegetables

    In the same skillet, add olive oil and minced garlic. Sauté the zucchini, bell peppers, and cherry tomatoes until tender, about 5-7 minutes. Stir in the cooked bacon.

Make the Sauce Béarnaise

  1. 5

    Whisk the Egg Yolks

    In a heatproof bowl, whisk together egg yolks and white wine vinegar over a pot of simmering water until pale and thickened.

  2. 6

    Incorporate the Butter

    Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Stir in chopped tarragon, salt, and pepper to taste.

Serve

  1. 7

    Plate the Dish

    Slice the pork loin and serve it with the sautéed summer vegetables. Drizzle the sauce béarnaise over the top before serving.

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