Milk Braised Pork Loin

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Prep Time: 10 minutes

Cook Time: 1 hour

Servings: 6 to 8


  • 1
    Good Nature® Boneless Pork Loin
  • 1 tbsp
    kosher salt
  • ¾ tsp
    freshly ground black pepper
  • 3 tbsp
    olive oil, divided
  • 36 leaves
    sage, divided
  • ¼ cup
    small (nonpareil) capers
  • 1
    lemon, zest peeled into wide strips
  • 2 ½ cups
    whole milk
  • ½ cup
    heavy cream
  • 2 tbsp
  • 1 small
    onion, finely chopped
  • 2 cups
    arborio rice
  • 4 cups
    chicken broth
  • 1 cup
  • ⅓ cup
    flat leaf parsley, chopped

Rub the pork with salt and pepper. In a large Dutch oven over medium-high heat, heat 1 tablespoon oil and brown the pork on all sides, about 10 to 12 minutes. Remove from the pot.

Add the remaining oil to the pot and add 2/3 of the sage leaves. Cook until crisp, about 2 to 3 seconds and remove with a slotted spoon to a paper towel. Pat the capers dry and add to the pot. Fry until golden, about 45 seconds and remove with a slotted spoon to a paper towel. Add the lemon and remaining sage to the pot and cook until fragrant, about 1 minute. Return pork to the pot with any accumulated juices and slowly pour in the milk and cream. Bring to a simmer, partially cover, reduce heat to low and cook until pork registers 145°F in the center of the meat, about 45 to 50 minutes. Remove pork to a cutting board and cover with foil. Let rest at least 15 minutes.

At the same time the meat is cooking, heat the oven to 400°F. Heat the butter in a medium oven proof saucepan. Add the butter and onion and cook until translucent, about 5 minutes. Stir in the rice until coated and pour in the broth and water. Bring to a boil, cover and cook 16 minutes. Remove from oven and let stand 10 minutes. Stir in parsley.

If desired, push the pan sauce through a fine sieve with a rubber spatula to smooth it out. Slice the pork into 1/3” slices and serve with the rice and sauce, sprinkled with fried sage and capers.

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