Italian-style pork baked with milk

For this neat presentation of Matt Tebbutts oven-baked pork, ask your butcher to French trim the bones for you
By Matt Tebbutt
Italian-style pork baked with milk
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes plus reducing time
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 pork loin, ideally Old Spot, about 3-4kg, bones still on, French trimmed
  • 100 g butter
  • 2 onions, quartered
  • 3 bulbs garlic, halved
  • 2 litres full fat milk, or enough to cover the meat
  • 2 lemons, zest and juice
  • 1-2 bay leaves, to taste
  • 3 sprig of rosemary
  • 1 tbsp mixed peppercorns
  • sautéed greens, such as cabbage, to serve

Tips and Suggestions

Cooking the pork loin in milk keeps the meat especially moist.


1. Preheat the oven to 150C/fan 130C/gas 2. Cut the pork loin in half so that you have 4 or 5 pieces of bone on each piece of meat. Season the pork all over with sea salt and freshly ground black pepper. Heat a little olive oil in a deep roasting tin big enough to hold the pork pieces or a casserole dish, lay the pork in the tin or dish and cook over a high heat for several minutes, turning, to seal the outsides. Tip in the butter, onions and garlic and let the pork sizzle to extract the flavour.

2. Pour in the milk until the pork is almost covered, then drop in the lemon zest and half of the juice, the bay leaves and rosemary and bring up to the boil. Bake, uncovered, for 1 - 1½ hours, or until the bones pull away easily from the meat.

3. Remove the pork, keep it warm and skim off and discard excess fat from the sauce. Taste and pour in enough of the remaining lemon juice to taste if necessary. Reduce the sauce over a medium-high heat to a sauce consistency and until it is nicely curdled. Season to taste.

4. To serve, slice the meat into chops and spoon over the curdled sauce, the soft onions, rosemary sprigs and squeeze out the garlic halves. Serve with sautéed greens.

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