Some months back I posted this; I had just cooked a Boston butt pork roast, and it was fabulous. Only drawback is that it does take a few hours. Worth the investment in time, though.

I bought a Boston butt pork roast and was looking for a recipe...ran across Marcella Hazan's recipe for pork braised in milk. Made it tonight. ("Pork Loin braised in milk, Bolognese Style") I used Boston butt as she recommends.

WOW, was it good!! What amazed me was how simple it was. Pork, milk, salt, pepper, and a little butter and oil. That's it!! The milk solids gradually form a nutty light brown sauce, the pork gradually becomes fork tender and luscious. It takes 2.5 to 3 hours, but it isn't tedious: you check on it ever 15 minutes or so, but there are no high-pressure steps anywhere.

I really admire recipes that are simple and get to the essence of good food. This is one of them, comparable to Hazan's Roast Chicken with Lemons.

This recipe (and the chicken recipe) are sufficient justification to buy her "Essentials of Classic Italian Cooking." I've eaten lots of pork roasts in my day, and have the waistline to prove it. This is the best I've ever eaten, if I do say so myself. I highly recommend this recipe if you are looking for a pork roast that is exquisitely wonderful.

Here is a link that might be useful: pork loin braised in milk

A pork tenderloin cooks so quickly it's no trick to cook it on the top of the stove.
I use a le Cruset gratin dish. add a little oil...just about a teaspoon and over medium heat. brown the filet on all sides and when it's on the last sice add sliced onion and a cored apple sliced ( I cut the slices in half so they are half rounds), a very little bit of fresh grated ginger about a teaspoon full and just a few leaves of fresh rosemary...maybe 4 "needles" cut up, and 1/2 cup white wine and I cover with foil beacuse my gratin dish doesn't have a lid, and simmer 15 minutes, remove the foil, turn the meat over and stir the onions and apple, add half a cup of water if it needs more moisture, cover and simmer another 15 minutes, test for doneness and if not done cook another 10 minutes until tender. Do NOT over cook or it will be dry.
Slice and top with cooked onion and apple.
As I remember the last time I served this, I wished I had more onion and apple, so it might be a good idea to add 2 onions and 2 apples to the pan!
Linda C

arley, i agree, this recipe was simple and the end result was fantastic. thanks for posting it. i have tried the chicken as well and that's become a favorite here.

linda, thanks for your info. i didn't want to overcook it on the stovetop, hence my question.

maryanne

Slightly off-topic, but I'm glad to see someone recommending Marcella Hazen's cookbook. Despite the zillions of Italian cookbooks that have come and gone, hers is still one of the best.

And really OT, if you're a dessert freak, search for Maida Hatter's cookbooks! There is nothing better - yum!

I intend to make the recipe for the Pork Loin in Milk tomorrow.

For those of you who have made this recipe before:
* The recipe calls for a 2# roast when making the butt, which I am, but the roast I bought is 4.5#.
* Do I need to double the amount of milk that it's cooked in?
* I'm sure it will take somewhat longer to cook, but I'm not sure how much more. ????
* And, what did you serve with it?

I was busy today! Besides my "goaty" cornbread fiasco (I turned it into stuffing, which diluted the goaty flavor), I made a stovetop pork roast too!

Mine was about 2 lbs. I seared it first, then added about a cup of apple cider, about a teaspoon of mustard powder, about 2 tsps of beef bouilion (sp?), some salt & pepper to taste, and simmered it for about 2 hrs. It was perfect; not dry at all. I hate it when pork drys out. We topped it with some Apple Cider glaze from American Spoon Fruits....yummy! It was perfect with the stuffing.

Well, I charged ahead. These are my 4# results with this recipe:
The 4# cooked in 1 1/2 hours; and I needed 6 cups of milk. I served it with wide egg noodles. I would have liked more sauce than it made -- the 6 cups cooks down to very little. I also should have strained to remove the "debris".

Comments: This recipe needs A LOT of attention. Don't make it unless you're going to be in the kitchen doing other things.
We all thought the flavor was very good... but not good enough for all the effort involved.

westelle, i did nothing but put it in the pan and cooked at a very low simmer. i was concerned because i ran an errand and was out a little longer than i expected. i never looked at it again until it was done.