Arrosto di Maiale al Latte

This dish is largely documented as a Tuscan dish dating to the 1600’s that was served for special occasions by the Church. Now the dish is very popular for Sunday family dinners. My first experience with it was when I had dinner with my Italian friend Barbara and her family on Sundays when I was in Italy. Her great Aunt and Grandmother always did the cooking. I can recall my first taste and Barbara asking if everything was ok. I confessed it was one of the best things I had ever tasted. Needless to say the family was happy and I later was invited into the kitchen to learn how to make it. Considered peasant food, it rarely found in restaurants in Italy today. Its easy to make and I hope you enjoy it was much as I do.

Arrosto di Maiale al Latte
(Pork tenderloin simmered in milk)

Serves 4

1 tablespoon unsalted butter
2 tablespoons olive oil
1 1/2 pounds boneless pork loin
2 cups milk
1/2 cup half-and-half
1 large diced white onion
2 sprigs fresh rosemary
2 cloves of fresh garlic sliced very thin
Several thin strips of lemon zest
1 bay leaf
4 large potatoes cleaned and with skin left on
2 tablespoons minced parsley
Salt and freshly ground black pepper


1. In a pot with a tight lid just large enough to hold the pork, melt butter and oil over moderately high heat. Add meat, diced onion and garlic and brown well on all sides.

2. In a separate pot, scald milk and half-and-half. Add to the pot with browned meat along with salt and pepper to taste, rosemary, lemon zest and bay leaf. Bring to a simmer, cover, and reduce heat to maintain a steady simmer. Braise 1 1/2 hours, or until meat is tender when pierced with a knife. Turning it occasionally and scraping the bottom of the pot to keep the curds that form as a result of the interaction between lemon and milk from sticking down. By the time the pork is done almost all the liquid should have evaporated; at this point stir the curds about often or they will burn. If milk is still runny, remove meat and keep warm; put the pot over high heat and reduce milk till brown clumps form, whisking occasionally.

3. While the pork is cooking, cut the potatoes into wedges and toss with olive oil, fresh rosemary and course sea salt. Roast them skin side down until tender.

4. With the pork resting, take a hand blender (also known as an immersion blender) and puree the contents of the pot the pork was pulled from. Remove any unsightly remnants of the herbs and taste for salt and pepper.

5. After meat has rested 10 minutes, slice with a long, sharp knife. Arrange slices on a warmed serving platter surrounded by the cooked potatoes, spoon the sauce over the meat and garnish with minced parsley.