Milk-Braised Pork Loin

Appears in Cook's Illustrated March/April 2014, America's Test Kitchen TV

In Italy, cooks like to braise pork roasts in milk because it creates an exceptionally rich, savory sauce. But there’s a trade-off: The result is not pretty.

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

SERVES 4 to 6

TIME 1¾ hours, plus 1½ hours brining and 20 minutes resting

Cook It In Your Dutch OvenA cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

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