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Herbed Milk Poached Pork

  • 3 hours
  • 8
Herbed Milk Poached Pork

This recipe is an adaption from Claudia Rodens wonderful book The Food of Italy. So often we do not think to poach meat, pork in particular, rather opting to roast it. But this dish I am sure will convert you. I’d serve this dish at room temperature with a home made mayonnaise spiked with capers and thyme.


  • 1.8-2 kg boned loin of pork, with long flap, skin removed
  • 8-10 fresh sage leaves
  • ¼ cup fresh thyme sprigs
  • 2 tsp green peppercorns (optional)
  • 750 ml bottle white wine (Riesling is good here)
  • 2 litres whole milk, hot
  • 2 bay leaves

Caper Mayonnaise

  • 2 cups homemade mayonnaise
  • 2-3 tblsp chopped capers
  • 1 tblsp chopped fresh thyme


  1. Place the pork, fat side down on a chopping board. Arrange the herbs beside the meaty loin across the width of the pork. Scatter the peppercorns on top if using and season the loin well with salt and pepper. Roll up and tie securely to enclose the herbs.
  2. Place the pork in a non-metallic dish and pour over the wine. Cover and refrigerate overnight.
  3. Heat a dash oil in a frying pan and when very hot add the pork and brown well on all sides. Transfer to a deep large casserole. Pour over the milk and add the bay leaves and cover.
  4. Transfer to a 160ºC oven and cook for 2 hours or until a thermometer inserted into the pork reads 71 degrees C. Remove the pork from the liquid and place on a plate. Cover and allow to cool before slicing and serving with the Caper Mayonnaise.

Cooks Tips

Wash and dry the capers well before using. This will help remove their briny flavour.

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