Entree: Italy – Tuscany – Arrosto di maiale al latte (pork roast braised in milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Ingredients

- 1 lb (454 g) pork tenderloin, whole, trimmed
- 1 cup (240 ml) whole milk
- 1 cup (140 g) frozen green beans
- 1/4 cup (60 ml) water (for cooking green beans)
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 350°F (175°C). Choose a small ovenproof baking dish (about 9 x 6 inches (15.2 cm) / 23 x 5 7/8 in (15 cm)) with sides high enough to hold milk around the meat without overflowing.
2. Pat the pork tenderloin dry and season evenly with salt and black pepper. Place the tenderloin in the baking dish and pour 1 cup (240 ml) whole milk around (not over) the meat so the milk comes up roughly halfway on the sides of the tenderloin.
3. Cover the dish with a lid or tightly with foil. Roast in the preheated oven for 25–35 minutes, basting once or twice by spooning reduced milk over the top if desired, until an instant-read thermometer in the thickest part of the tenderloin reads 145°F (63°C). The milk will reduce to a light-colored sauce around the meat; avoid boiling dry—if the milk reduces too quickly, add a tablespoon of water as needed.
4. Remove the dish from the oven and transfer the tenderloin to a cutting board; let rest, covered loosely, for 3 minutes.
5. While the pork rests, place 1 cup (140 g) frozen green beans and 1/4 cup (60 ml) water in a small saucepan over medium heat. Bring to a simmer, cover, and cook 4–6 minutes until beans are tender and heated through; drain any remaining water. Season beans with salt and black pepper to taste.
6. Slice the rested pork into 1/2-inch (1.3 cm) slices, spoon a little of the reduced milk sauce from the baking dish over the slices, and serve immediately with the cooked green beans.

1. Preheat the oven to 350°F (175°C). Choose a small ovenproof baking dish (about 9 x 6 inches / 23 x 15 cm) with sides high enough to hold milk around the meat without overflowing.
2. Pat the pork tenderloin dry and season evenly with salt and black pepper. Place the tenderloin in the baking dish and pour 1 cup (240 ml) whole milk around (not over) the meat so the milk comes up roughly halfway on the sides of the tenderloin.
3. Cover the dish with a lid or tightly with foil. Roast in the preheated oven for 25–35 minutes, basting once or twice by spooning reduced milk over the top if desired, until an instant-read thermometer in the thickest part of the tenderloin reads 145°F (63°C). The milk will reduce to a light-colored sauce around the meat; avoid boiling dry—if the milk reduces too quickly, add a tablespoon of water as needed.
4. Remove the dish from the oven and transfer the tenderloin to a cutting board; let rest, covered loosely, for 3 minutes.
5. While the pork rests, place 1 cup (140 g) frozen green beans and 1/4 cup (60 ml) water in a small saucepan over medium heat. Bring to a simmer, cover, and cook 4–6 minutes until beans are tender and heated through; drain any remaining water. Season beans with salt and black pepper to taste.
6. Slice the rested pork into 1/2-inch (1.3 cm) slices, spoon a little of the reduced milk sauce from the baking dish over the slices, and serve immediately with the cooked green beans.