Pork stewed in red wine and milk, Italian style
6 servings
150 minutes
This delightful recipe for pork braised in red wine and milk originates from traditional Italian cuisine, where the harmony of flavors and tenderness of texture are valued. The combination of the acidity of red dry wine and the softness of milk gives the meat incredible juiciness and a rich aroma with subtle notes of rosemary and spices. Searing in butter creates an appetizing crust, while the long braising process makes the pork tender, literally melting in your mouth. The dish is perfect for a cozy family dinner or festive gathering and can be served with mashed potatoes, fresh vegetables, or aromatic bread. The secret to this dish is patience and the right combination of ingredients that reveal the depth of Italian gastronomy.
1
Heat oil in a thick-walled pan (a cauldron can also be used).
- Butter: 3 tablespoons
2
Sear a whole piece of pork in a heated pan with oil for 3-5 minutes on each side until golden brown. At the same time, sprinkle the already fried sides with salt and pepper mix directly in the pan.
- Pork tenderloin: 1.7 kg
- Mix of peppers: to taste
- Salt: to taste
3
Now we transfer the meat with the oil to a deep dish (if initially fried in a cauldron, we leave it there). Pour in half of the prepared wine, add dried rosemary. Evaporate the wine over medium heat for 10-15 minutes without a lid, then turn the piece over, pour with the remaining wine, and evaporate for another 10-15 minutes.
- Red dry wine: 0.7 glass
- Dried rosemary: to taste
- Red dry wine: 0.7 glass
4
We bring the milk to a boil and pour it over our pork, bring it to a boil again, reduce the heat to minimum, cover with a lid and let it simmer for 1.5 hours (after about 45 minutes, if the meat is not fully covered with milk, it can be turned over and the process continued).
- Milk: 1.5 l
5
We cut the meat into portioned pieces.