The pork loin is a classic second course of Italian cuisine, perfect for always making a good impression. With the recipe for pork loin in milk you will serve your guests a particularly tasty and delicate variant, everyone will want to have an encore! The slices are wrapped in a creamy and velvety sauce, made by blending the cooking juices, a very simple way to enhance the goodness of this delicious cut of meat. The long cooking will give you a soft and succulent result and will leave you all the time to prepare the rest of the menu ... Furthermore, as I explain in the video, it is a dish that lends itself very well to the Christmas holidays and not, you can prepare it 2 days before and leave it in the refrigerator or prepare it many weeks in advance and freeze it, take it out the day before, let it defrost in the fridge and then put it in the oven when serving. Of course, the dishes we decide to make previously must be placed in a pan and sealed with food film. So be smart, cook calmly and face your dinners with serenity, the star of your next dinner will be her, the pork loin in milk!
Easy, quick and delicious recipe! A perfect recipe for the Christmas, Boxing day or New Year's menu! Also excellent for Sunday lunches, accompanied with baked potatoes flavored with rosemary, sage, onion and black pepper or a nice mixed salad with lemon and apple slices and pomegranate grains.
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RECIPE :
1 pork loin
300 g white wine
500 g milk
if you need 1 glass of water
onion
Rosemary
sage
extra virgin olive oil
salt
black pepper
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