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Linda's Gran's milk-baked pork

  • 15 minutes
  • 1 hour
  • 8-10
Linda's Gran's milk-baked pork

Linda insisted her Gran's way of cooking pork ensures a melt-in-the-mouth texture that always has guests asking for more. And for those who have never enjoyed pork prepared this way, Linday says you must serve the curdled milk bits as well as they are sweet and delicious.


  • 1 whole pork Scotch fillet
  • 2-3 cloves garlic, peeled and sliced
  • few sprigs rosemary
  • 1 cup whole or full cream milk
  • juice of 1 lemon


  1. Preheat the oven to 170ÂșC.
  2. Using a sharp, thin-bladed knife, cut deep thin slits all over the top of the Scotch fillet. Push a slice of garlic and 2-3 fronds of rosemary into each slit. Season with pork well with freshly ground black pepper and a little salt.
  3. Place the pork into a shallow baking or ovenproof dish and pour in the milk and lemon juice. Cover with a lid or foil.
  4. Bake in the preheated oven for 45-60 minutes until the juices run clear when the pork is pierced with a meat fork. Remove from the oven and allow to stand for 10 minutes before carving.
  5. Serve sliced with some of the juices and accompany with your favourite vegetables.

Cooks Tips

Tips from Linda's Gran - Use the end tips from the rosemary bush as they are sweeter. - Add cooked sliced mushrooms to leftover porridge and make into fritters to serve for lunch. - Add a touch of cinnamon to short or sweet short pastry when making apple pie. According to Linda, it's the best way to make an apple pie.

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