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Milk Pork

A pork loin marinated in milk and lemon, then baked with butter, onion, and garlic.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Milk Pork

Oven180 °C (350 °F, Gas Mark 4)
Time2 hours

Ingredients

Directions

Marinate

  1. Mix together the milk and lemon juice then place the pork in a deep casserole, pour over the milk mixture. Cover with a lid and leave overnight in a cool place.

Braise and bake

  1. Preheat the oven to 180 °C (350 °F, Gas Mark 4). Lift the pork out of the milk mixture (reserving the milk), pat it dry with paper towels and season with salt and pepper.

  2. Heat the butter in a large frying pan, add the pork and sauté until lightly browned all over. Transfer the pork back into the casserole containing the reserved milk mixture.

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

  4. Add the contents of the frying pan to the pork dish, scraping up any pan drippings, and bake, uncovered, for 2 hours or until the pork is tender.

Make the sauce and serve

  1. Transfer the pork to a serving platter and keep warm.

  2. Skim any fat from the sauce and transfer to a saucepan. Bring to the boil then continue to boil until it has reduced to 360 ml (12 fl oz), stirring from time to time.

  3. Adjust the seasoning and serve separately with the pork.

Nutrition, whole recipe (rough)

559Calories
37 gProtein
34 gFat
28 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Pork100g cooked242
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Lemon + garlictop 9% of all pairs
    Smell alikemoderate
    Cooked together8,893 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Garlic + clovetop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  5. Lemon + clovetop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork loin
Lean meat that becomes tender and juicy during long, slow baking.
Milk
Its proteins and enzymes help tenderise the pork and mellow its flavour during the overnight soak.
Lemon juice
Its acidity helps begin tenderising the meat and adds a bright note to the milk.
Butter
Browns the pork surface and adds richness to the pan drippings used in the sauce.
Onion
Softens and sweetens as it cooks, adding savoury depth to the sauce.
Garlic
Adds aroma and savoury flavour that mellows during baking.

The step that matters

Reduce the sauce to 360 ml. Simmering concentrates the milk, pan drippings and vegetables into a thicker sauce. Skimming fat first keeps it from tasting greasy, and stirring prevents the milk solids from scorching on the base of the pan.

Swap the white pepper

How well each one fits the dish's main ingredients (pork, milk, lemon, onion, garlic, clove, butter):

  1. Thymefits better
  2. Marjoramfits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against pork, milk, lemon, onion, garlic, clove, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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