Boneless pork loin gently braised in whole milk with garlic, fresh sage and lemon zest, then sliced and served with its reduced milk sauce. Fluffy white rice and steamed broccoli complete this Italian-inspired main course.
$16.19
Per Serving
$4.05
Total
105 min
Prep
15 min
Cook
90 min
Difficulty
hard
Servings
$50.06
10 to buy · 1 you have
1 each Lemon
Fresh Citrus · 1 each$1.29 per packagePackage use: 100%Product match100%
1 1/4 pounds Broccoli florets
Kroger · 12 oz$3.49 per packagePackage use: 83%Product match83%
2 1/2 cups Whole milk
Kroger · 1 qt$2.79 per packagePackage use: 63%Product match63%
6 each Garlic cloves
1 ct$0.89 per packagePackage use: 60%Product match60%
2 pounds Boneless pork loin roast
PORK · 1 lb$2.9951%
1 tablespoon Fresh sage
Simple Truth Organic · 0.5 oz$2.49 per packagePackage use: 14%Product match14%
1 cup Long-grain white rice
Doguet's · 3 lb$4.79 per packagePackage use: 13%Product match13%
2 tablespoons Unsalted butter
Kroger · 4 sticks / 16 oz$3.49 per packagePackage use: 6%Product match6%
2 tablespoons Olive oil
Graza · 25.3 fl oz$13.99 per packagePackage use: 4%Product match4%
1/2 teaspoon Ground black pepper
McCormick · 1.5 oz$3.293%
2 teaspoons Fine sea salt
Morton · 17.6 oz$3.59 per packagePackage use: 2%Product match2%
3 3/4 cups Water
$0.00 per packagePackage use: 0%Product matchTap water
0%
Mixing Bowl
Measuring Cups
Measuring Spoons
Knife
Cutting Board
Tongs
Wooden spoon
Fine-mesh strainer
Aluminum foil
Vegetable peeler
Instant-read food thermometer
2-quart saucepan with lidMeasuring SpoonsKnifeCutting BoardVegetable peelerWash your hands with soap and water for at least 20 seconds. Rinse the lemon, sage and broccoli under running water, removing any damaged areas, then dry them. Peel the lemon zest into wide, thin strips, avoiding the bitter white pith. Squeeze and measure 1 tablespoon lemon juice for the broccoli. Chop the sage and prepare the garlic and broccoli.
Measuring SpoonsPat the pork dry with paper towels; do not rinse it. Season all sides with the allocated 1 teaspoon salt and 1/4 teaspoon pepper. Wash your hands after handling the raw pork.
Keep raw pork and its juices separate from produce; wash hands, utensils, and surfaces after handling it.
Measuring SpoonsTongsHeat the olive oil in the heavy pot over medium-high heat. Add the pork and brown it on all sides, turning with tongs, for 8–10 minutes total. Reduce the heat to low and let the pot cool slightly for about 1 minute.
Measuring CupsWooden spoonAdd the garlic around the pork and stir for 30 seconds. Slowly pour in the milk, then add the sage and all the lemon zest strips. Gently scrape the bottom with the wooden spoon to loosen the browned bits. Bring the milk just to a gentle simmer.
TongsInstant-read food thermometerCover with the lid slightly ajar and braise over low heat for approximately 45–65 minutes. Maintain only occasional small bubbles, never a rolling boil. Turn the pork every 15 minutes and gently stir the milk around it, scraping the bottom to discourage scorching. Begin checking the thickest part of the pork after 30 minutes, then check every 5–10 minutes. Remove it from the heat as soon as its center reaches at least 145°F (63°C); temperature, rather than elapsed time, determines when it is ready.
Use a clean thermometer probe; verify at least 145°F (63°C) at the roast's center and rest it for at least 3 minutes.
Measuring CupsMeasuring SpoonsFine-mesh strainer2-quart saucepan with lidAbout 25 minutes into braising, rinse the rice in the fine-mesh strainer and drain well. Combine it with 1 3/4 cups water and 1/2 teaspoon salt in the 2-quart saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for at least 10 minutes. Keep covered until serving.
TongsAluminum foilTransfer the cooked pork to the clean platter and tent loosely with foil. Rest it while finishing the sauce, approximately 15–20 minutes, and always for at least 3 minutes before slicing. Remove and discard the lemon zest strips from the braising liquid.
Use a clean platter for cooked pork, not one that held raw meat.
Wooden spoonWith the pork out of the pot, simmer the milk mixture uncovered over medium-low to medium heat for 15–20 minutes, stirring frequently, until reduced to approximately 1 1/4 cups and lightly thickened. Mash the softened garlic against the side of the pot with the wooden spoon. Small curds are normal in this style of milk sauce; they are part of its texture, not a sign that the sauce has failed. Reduce the heat if the milk starts sticking or bubbling vigorously.
Mixing BowlMeasuring CupsMeasuring SpoonsWhile the sauce reduces, bring the remaining 2 cups water to a boil in the steamer saucepan, keeping the water below the basket. Add the broccoli to the basket, cover and steam for 5–7 minutes, until bright green and just tender. Transfer to the mixing bowl and toss with 1 tablespoon butter, the measured 1 tablespoon lemon juice and 1/4 teaspoon salt. Cover loosely to keep warm.
Use care when uncovering the steamer and lifting the basket to avoid steam burns.
Measuring SpoonsWooden spoonStir any juices collected beneath the resting pork into the reduced sauce. Remove the sauce from the heat and stir in the remaining 1 tablespoon butter, 1/4 teaspoon salt and 1/4 teaspoon pepper.
KnifeWooden spoon2-quart saucepan with lidSlice the pork across the grain into approximately 1/4-inch-thick slices. Fluff the rice with the wooden spoon. Divide the pork, rice and broccoli among four plates, then spoon the reduced milk sauce over the pork, sharing the entire sauce among all four portions. Serve promptly.
Refrigerate leftovers, especially rice, in shallow covered containers within 2 hours (within 1 hour above 90°F); keep at 40°F or below.
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