https://www.lifestylefood.com.au/recipes/6972/milk-pork-argentine-style

LifestyleFOOD.com.au

Melt in your mouth pork marinated in milk to make it tender and juicy!

Ingredients

  • 900g boned Loin of Pork

  • 1.1 Litres of Milk

  • Juice of one lemon

  • 1 Onion, finely chopped

  • 2 Garlic Cloves, chopped

  • 3 tbsp Butter

  • Salt and White Pepper

Method

  • 1.

    Mix together the milk and lemon juice then place the pork in a deep

  • 2.

    Casserole pour over the milk mixture. Cover with a lid and leave overnight

  • 3.

    In the fridge.

  • 4.

    Preheat the oven to 180C. Lift the pork out of the milk mixture

  • 5.

    (reserving the milk), pat it dry with paper towels and season with salt and

  • 6.

    Pepper.

  • 7.

    Heat the butter in a large frying pan, add the pork and pan fry until

  • 8.

    Lightly browned all over. Transfer the pork back into the casserole dish

  • 9.

    Containing the reserved milk mixture.

  • 10.

    Add the onion and garlic to the frying pan and sauté until softened.

  • 11.

    Add the contents of the frying pan to the pork dish, scraping up any pan

  • 12.

    Drippings. Bake uncovered, for 2 hours or until the pork is tender.

  • 13.

    Transfer the pork to a serving platter and keep warm.

  • 14.

    Skim any fat from the sauce and transfer to a saucepan. Bring to the boil

  • 15.

    Then continue to boil until it has reduced to approx 1 1/2 cups stirring

  • 16.

    From time to time.

  • 17.

    Adjust the seasoning and serve separately with the pork.

  • 18.

    Delicious with mashed potatoes and garden vegetables.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 713kj
  • Fat Total 46g
  • Saturated Fat 20g
  • Protein 54g
  • Carbohydrate 18g
  • Sugar 16g
  • Sodium 1317mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

170mins plus marinating

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