Arista di Maiale al Latte – Milk Braised Pork

Arista di Maiale al Latte – Milk Braised Pork


Milk braised pork – Arista di Maiale al Latte is a very simple, inexpensive classic Italian entrée.  Accompanied by roasted potatoes this tender, flavorful roast is perfect and delicious to serve to family and friends. With the help of an immersion blender the reduction of the milk is quickly transformed into a silky gravy poured over the thin slices of meat.  Let’s get started!  



  • 1.8 kg – 4 lb pork loin
  • 1.5 liters milk 
  • 3-4 sage leaves
  • 1-2 sprigs rosemary
  • 2 cloves garlic
  • Salt to taste
  • Black pepper to taste
  • 40 grams butter
  • 1 Tablespoon – splash of white wine vinegar 
  • 3 Tablespoons Olive oil
  • Parsley for garnish


  1. Preheat the wood-fired Mangiafuoco Oven to 330°-350°F – 165°-176°C.   
  2. Rub a splash of white wine vinegar over the loin. 
  3. Generously add salt to the meat, as pork needs salt, as well as the pepper and massage it in.
  4. Secure the loin with butcher’s twine, as shown in the video.  Place the rosemary sprigs under the twine. 
  5. Add the butter, as well as the olive oil into a preheated dutch oven at medium low temperature.
  6. As soon as the butter has melted, place the loin into the pan, browning it on all sides including the ends.  This will take some time as the heat needs to be moderate to make sure not to burn the butter.  
  7. In a saucepan, warm the milk to a gentle simmer.  Do not bring it to a boil.  
  8. Once the meat has been browned on all sides, add the garlic and the sage.  
  9. Pour the warmed milk into the dutch oven over the meat.  The milk should cover 3/4 of the meat.  
  10. Cover with a lid, leaving a slight opening in order for the milk not to boil over.  Place in the oven for about 40 minutes at a temperature of 330°-338°F – 165°-170°C. 
  11. Carefully flip the meat over every 15 minutes to prevent sticking to the bottom of the pan.  Partially cover and place back in the oven.   
  12. Once the meet has cooked for 40 minutes and reached an internal temperature of 145°-149°F – 63°-65°C, remove it from the dutch oven.  Cut off the twine and wrap the loin in foil.  
  13. Reduce the the liquid by placing it on medium/low heat for about 5 minutes to thicken it up, and stir to keep it from sticking.  Taste and adjust with salt if needed.
  14. Remove the sage leaves and rosemary from the liquid as well as the garlic. (removing the garlic is optional) 
  15. With an immersion blender, blend the curdled milk until a creamy sauce forms.  Remove from the heat.
  16. Take the meat out of the foil and cut into thin slices.  The liquid gathered in the aluminum foil can be added to the sauce and mixed in.
  17. Place the loin on a cutting board and cut into thin slices.  Transfer on a platter and drizzle the sauce over the top.  Serve immediately.  Enjoy! 

Buon Appetito!

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