Italian Pork Roast Braised with Milk and Fresh Herbs is a recipe that takes simple ingredients and turns them into a down-right mouthwatering dish. Milk-braised pork is a regional favorite of Bologna, a city in the Emilia-Romagna region. Just think, all it takes is a chunk of pork, milk, wine, some herbs and you have a meal fit for royalty. And then, to tweak the recipe a bit, we decided to add dried porcini mushrooms. We love the earthy flavor the porcini gives a recipe. To help soak up the delicious gravy, we made a creamy lemony polenta.
For this recipe, you will need pork roast, whole milk, heavy cream, porcini mushrooms, dry white wine, butter, olive oil, garlic, anchovy paste, red pepper flakes, lemons, rosemary, sage, polenta, buttermilk, chicken broth, Parmesan cheese. 
Were to find milk in Italian pork roast
In central and northern Italy it is very common to braise meat or poultry in milk. Jaime Oliver has a very popular recipe — Chicken in Milk. I have yet to try his recipe but I know many bloggers who have and they say it’s superb!
Normally a pork rib roast or a pork loin roast is used for this recipe. Since we had a Costco pork sirloin tip roast in the freezer, we decided to use it instead.
Costco sells these pork roasts in a package of three and we find them very budget friendly and versatile. 
Milk Tenderizes Meat
When the Italian pork roast cooks in milk, it becomes tender, and the milk turns into a delicious nutty-tasting sauce.
Do you remember this is what happened with our Bolognese Sauce Antica? Meat cooked slowly in milk turns the meat incredibly tender.
Adding heavy cream to the Italian pork roast as it cooks ensures that the sauce is smooth with no curds. The reconstituted dried porcini we decided to add, gives the dish an added sophistication. 
Brown pork roast first
We browned our Italian pork roast in a deep iron skillet then transferred it to our slow-cooker. It only took the Italian pork roast an hour to cook to 145°F.
Depending on the size and shape of a pork roast, it could take a little bit longer. It’s always wise to use an instant-read thermometer.
We transferred the Italian pork roast to a platter and then used our emersion blender right in the slow cooker to purée the sauce and mushrooms. 
Milk makes Italian Pork Roast tender
We served our Italian pork roast with lemony polenta which complimented the rich dish perfectly. The polenta acts just like mashed potatoes soaking up the yummy milky sauce on the plate.
Lucky for us we had enough Italian pork roast leftover that we were able to freeze a portion of the scrumptious meal for another time. 🙂
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Italian Pork Roast with Milk and Lemony Polenta
This is an ideal way to take an inexpensive roast and make it fit for a king or queen. The meat turns out flavorful and tender with a delicious creamy gravy that you can pour over the meat and lemony polenta.
Italian Pork Roast with Milk and Fresh Herbs and Lemony Polenta
Ingredients
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 pork loin roast 3-4lb. or 1 pork sirloin tip roast (2-3 lb.) seasoned with salt and black pepper
- 1 Tbsp minced fresh garlic
- 1/2 cup dry white wine we used Pinot Grigio
- 1 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 oz. dried porcini mushrooms reconstituted in warm water, chopped **
- 1 tsp anchovy paste
- 1/4 tsp. red pepper flakes
- Minced zest of one lemon
- 2 sprigs each fresh rosemary and sage tied with kitchen string.
LEMONY POLENTA
- 2 cups chicken broth low-sodium
- 2 cups buttermilk
- 1 cup yellow cornmeal
- 1/4 cup Parmesan grated
- 2 tbsp butter unsalted
- 1 tbsp lemon zest minced
- salt q.b.
- black pepper q.b.
Instructions
- Heat butter and oil in a large skillet over medium-high heat until butter melts. Add pork, fat side down, and sear until brown, 3-4 minutes. Brown pork on all sides, about 5 minutes more; transfer to a 4- to 6-qt. slow cooker. Add garlic to skillet; cook 30 seconds.
- Deglaze skillet with wine, scraping up any brown bits. Add milk, cream, porcini, anchovy paste, pepper flakes, and zest; simmer 3 minutes. Pour milk mixture around pork in slow cooker; submerge rosemary and sage. Cover slow cooker and cook pork until an instant-read thermometer inserted into the thickest part register 145 degrees F on low setting, 2 hours. Transfer pork to a platter and tent with foil to keep warm. Discard rosemary and sage.
- Purée sauce in the slow cooker with a handheld blender until smooth; season with salt and black pepper.
- Slice pork and serve with sauce and Lemony Polenta.
LEMONY POLENTA
- Whisk together the broth, buttermilk, and cornmeal in a saucepan and bring to a boil over medium heat. Reduce heat to low, and cook, whisking constantly, about 5 minutes; remove from heat.
- Stir in Parmesan, butter, and zest; season with salt and pepper.
Notes
- ** Save the porcini broth for later use by pouring the juice through a coffee filter to remove any impurities.
- We had leftover polenta that we sliced and browned in a heavy iron skillet with a little olive oil and butter.
- Adapted from Cuisine at Home February 2014 issue.
Nutrition
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Justine says
This came out so juicy, tender and delicious! Looking forward to having it again soon!
Marisa Franca says
I’m so glad you enjoyed it, Justine!Hope you’re holiday season is going well.
April says
Its not only until recently that I started to experiment with mixing milk and various herbs. Their combination gives so much to pretty much any dish. So I can imagine how tasty and flavorful this pork roast is! Thank you for sharing this wonderful recipe!
Pavani says
That is such a flavorful and delicious looking dish. SO perfect for the holidays — very festive and crowd pleasing.
Claudia Lamascolo says
what an amazing amount of flavor in this with fresh herbs and I just love the photos. I really wish we lived closer so I could have had this meal with you. You cook everything I love and would love a place at your table xo Merry Christmas pretty friend enjoy your new home! many blessings
Marisa Franca says
Thank you, sweet friend. I would simply love to trade recipes with you AND sample. Wishing you the very best Christmas and a very profitable New Year!! Abbracci!!
Cheese Curd In Paradise says
The sauce looks so good. White wine, cream, and mushrooms….so much yum. My family adores this.
Karen (Back Road Journal) says
That had to be a delicious meal and I can just imagine how tender the pork was.
Jovina Coughlin says
A classic Italian roast. Looks fabulous. Great photos Marisa.
Marisa Franca says
Thank you, Jovina!!
Debra C. says
This has my mouth watering!!!
Ciao Chow Linda says
That certainly looks tender and delicious. I’m sure those dried porcini added tons of flavor. I made that Jamie Oliver recipe and while the chicken was tender, the sauce was really curdled. An immersion blender helped to smooth it out. My mother used to make a pork roast in milk, and I always love that. I need to try it myself to bring back all those memories.
Marisa Franca says
Thank you, Linda! Our family memories are so precious!!
Denise says
We still have Sunday Dinners for my in laws who live with us and this would be the perfect meal for them. My father was a butcher and he loves a good roast….this looks delicious!
Marisa Franca says
Thank you, Denise! It really is a tasty roast and the gravy is wonderful.
Helen @ Fuss Free Flavours says
I love really good Italian regional food and will certainly be making this, especially with that huge pot of sauce. Bologna is such foodie city – this will take me back there.
Veena Azmanov says
I have never cooked pork in milk ever before and ever considered the option either. I do chicken very often and have added cream in beef and lamb so yeah, why not pork right. Can’t wait to try this one Marisa. It looks divine.
Jolina says
This looks delicious! It reminds me so much of the roast my mom makes. I don’t think she uses milk though. So interesting. I can’t wait to try this (or actually, to ask her to cook this for us lol!)
Gloria says
This sounds very interesting. I have not braised pork with milk. I have marinated chicken in buttermilk. What a great Sunday dinner this would be for the family. I think it would be a great dish to entertain with too. Your friends will always want an invention to eat at your house.
Valerie says
Sauces and gravies are my weak suit, the texture on yours looks great. I haven’t tried making pork roast with buttermilk, it sounds intriguing.
Veena Azmanov says
A great technique everyone must try. So simple and easy. Love how delicious this looks. I rarely ever make pork but this would be such a treat in our home. Saving this for later for sure.
Mahy Elamin says
Its fantastic! YUM! This looks so delicious! Thanks for the recipe! I want to try it!
Claudia Lamascolo says
I dont know what to make first this fabulous recipe or try to find that pompano so I can make your fish recipe since I love it! LOL you make everything we love and eat about the same way we want to cook it.! that gravy looks great a must try soon. First we need to catch pompano!
Jenni LeBaron says
This sounds absolutely delicious. I love that the meat is browned a bit first before cooking further and I think the anchovy paste is a brilliant idea to add flavor to this sauce. I’d love to try this!
Denise Wright says
I have never heard of cooking meat in milk but now that you say that I can see how it would make meat so tender. I can’t wait to try this!
Marisa Franca says
Hi, Denise! Milk and meat goes together really well especially wild meat. Let me know what you think of the recipe. xoxo
Frank says
A favorite technique for cooking pork. The milk really does give a lovely flavor to the sauce and leaves the meat nice and juicy…
Marisa Franca says
Hello Frank! I have not cooked a lot with milk but I’m all gung ho on making chicken a la Jamie Oliver. I hear it is really good.Have you tried it?? Have a great week.
annie@ciaochowbambina says
This needs to go on my menu someday soon! I love pork and can imagine the deep rich flavor of that sauce! Delicioso!
Marisa Franca says
Hi Annie! I’ve got to admit it is lip smackin good. The pork turns out so tender — I don’t know why I didn’t use the milk method years ago.
Angela Roberts says
I’ve made this before, but never looked as good as yours. I must try again. I love how that milk cooks down almost to consistency of nut butter.
Marisa Franca says
Hi Angela! That sauce was soooo good!! It is a definite make again.
Ciao Chow Linda says
Wow, what a fabulous meal you prepared. I grew up with a Northern Italian mother who used to make a similar roast in milk but haven’t made it myself. I need to do this — and make a double portion of that polenta. It all sounds divine.
Marisa Franca says
Thank you Linda. It was good and I’ve been wanting to make it for a long time. We were gone for quite a while and no slow cooker. Had to wait until we got home. Polenta is my weakness — along with pasta, risotto, farro, etc. Have a great week.
Diane P. says
Looks great, Marisa—I will have to try it. I’ve made Jaime Oliver’s recipe of chicken in milk, but never a pork roast. Now, you’ve given me another recipe to try!!
Marisa Franca says
Thank you Diane! I think you and the person who doesn’t like mushrooms will like the recipe. You don’t have to add them if you don’t want to but with the emersion blender you can’t “see” them 🙂 Have a great weekend.
Sara | Belly Rumbles says
Milk braised pork is just amazing. A technique everyone should try, and the sauce you get as a result, delicious! Yours looks amazing, I’m now craving this.
Marisa Franca says
Well Sara, you’ll just have to give in to your craving 🙂 Too much self-control can’t be good 🙂
Tracy | Baking Mischief says
Oh man, that looks amazing. I almost never make pork roasts, but this has me wanting to change that now! Pinned, to try later!
Marisa Franca says
Hi Tracy! I think this pork roast will make you a pork fan! Let me know how you like it.
Kate @ VeggieDesserts says
Sounds loveley – especially the herbs in the sauce. And thanks for the step-by-step photos.
Marisa Franca says
Hi Kate! We do like our herbs and use the ones from our garden when they are growing. Have a great weekend.
Just Jo says
I’ve never tried cooking meat in milk before but I keep reading how good it is – and I saw your photo earlier on Facebook and it was so tempting to me. Might have to try it this weekend 🙂
Marisa Franca says
Hi Jo! Do try it, you and your family won’t be disappointed. Have a great weekend.
Helen Costello says
Oh my, this sounds like it would be so successful in our house. I love Costco for meat – Such good value and good quality.
Marisa Franca says
Hi Helen! Costco does have good meat and that package of pork is a real bargain. We use the meat for roasts, stir fry, kebabs, etc.If you don’t like polenta (I can’t imagine anyone liking polenta :-() you can sub mashed potatoes.
Jovina Coughlin says
A real Italian classic method for cooking pork. Your recipe takes it to a delicious, new level. Love the additions to the pork and the sides. Looks like you had a great dinner.
I guess you hare happy to be back in your kitchen. Have a wonderful weekend.
Marisa Franca says
Hello Jovina!! Yes it does feel good to be in our own kitchen but unfortunately May 1 we will be on Saint Simons Island, GA for the month. This means more seafood recipes (hopefully). Fishing was really the pits this year in Florida. Hope your weekend is full of sun and fun 🙂