Get ready to fall in love with the most tender and succulent pork loin you’ve ever made. Braising in milk is a classic Italian technique that works magic, breaking down the meat until it’s unbelievably juicy and creating a luscious, savory sauce in the process. Using the Instant Pot, we’re taking this time-honored method and making it weeknight-fast. The result is a deeply flavorful, comforting dish that tastes like it simmered for hours, but is ready in under an hour!
Ingredients
• 2 lbs / 900g Pork Loin
• 2 ½ cups / 600ml Whole Milk
• 2 tbsp / 28g Unsalted Butter
• 2 tbsp / 30ml Olive Oil
• 1 tsp / 2g Freshly Ground Black Pepper
• 1 Dried Bay Leaf
• 2 tsp / 12g Kosher Salt
Instructions
1. Directions
2. Set your Instant Pot to the SAUTÉ function on high. Once the display reads ‘Hot,’ add the olive oil.
3. Pat the pork loin dry with paper towels and season generously on all sides with the kosher salt and black pepper. Carefully place the seasoned pork into the hot pot.
4. Sear the pork for 3-4 minutes per side, until a deep golden-brown crust has formed all over. Don’t rush this step!
5. Press CANCEL. Pour the milk into the pot, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Add the butter and the bay leaf.
6. Secure the lid, set the steam release valve to ‘Sealing,’ and cook on HIGH pressure for 30 minutes.
7. When the timer finishes, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
8. Carefully remove the pork loin to a cutting board and let it rest for 5-10 minutes before slicing against the grain. Serve immediately, drizzled with the rich sauce from the pot.
Nutritional Information
• Nutrition Per Serving
• Calories: 380
• Total Fat: 19g
• Net Carbs: 2.5g
• Protein: 48g
• Fiber: 1.5g
Pro Tips
• Don’t skip the sear. Creating a deep brown crust on the pork loin is crucial for developing the rich, savory flavor of the final dish.
• Deglaze thoroughly. All those browned bits (the ‘fond’) stuck to the bottom of the pot after searing are pure flavor. Scraping them up into the milk is essential.
• Let the meat rest. Allowing the pork to rest for at least 10 minutes before slicing lets the juices redistribute, guaranteeing a moist and tender result.
• Thicken the sauce. For a richer, thicker gravy, remove the cooked pork and turn the Instant Pot back to SAUTÉ. Let the remaining milk sauce simmer and reduce for 5-10 minutes until it coats the back of a spoon.
FAQ
Q: Why cook pork loin in milk
A: Braising pork in milk is a classic Italian technique that makes the meat incredibly tender and juicy. The milk breaks down the pork while creating a rich, savory sauce during the cooking process.
Q: Is it necessary to sear the pork before pressure cooking
A: Yes, absolutely. Searing the pork loin on all sides until a deep golden-brown crust forms is a crucial step for developing the deep, savory flavor of the final dish. Do not skip this step.
Q: What if the milk curdles in the Instant Pot
A: It is normal for the milk to separate or appear curdled after pressure cooking. This is part of the process that creates the flavorful, rustic sauce. Simply stir it together before serving.
Q: How can I make the sauce thicker
A: For a thicker gravy, remove the cooked pork from the Instant Pot. Set the pot to the SAUTÉ function and let the remaining milk sauce simmer and reduce for 5-10 minutes, or until it has thickened to your liking.
