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Lomo de Chancho en Leche Milk Braised Pork Loin

Lomo de Chancho en Leche Milk Braised Pork Loin

A classic Christmas recipe in Chile.

  • Total Time: 2 hours
  • Yield: 8 servings

Ingredients

Units
  • 45 pounds of boneless pork loin
  • 2 lemons
  • 1 teaspoon Merquén
  • 2 teaspoons coarse salt (kosher salt)
  • 1 teaspoon oregano
  • pepper to taste
  • 2 cups whole milk
  • 2 tablespoons cornstarch

Instructions

  1. Place the pork in a roasting pan that can go in the oven. Dress with the juice of 2 lemons, salt, Merquén, oregano, and pepper.
  2. Turn and season the same way. Marinate for 1 hour, and refrigerate.
    Raw Pork Loin seasoned and in milk
  3. Preheat the oven to 350F or 180C. In a jar, place 1/4 cup of milk and dissolve the cornstarch. Add the remaining milk and make sure the cornstarch is well dissolved.
  4. Pour the milk over the pork and put it in the oven.
  5. Roast for 1 hour and 30 minutes. Every 30 minutes, remove, stir the sauce and bathe the meat with the milk sauce.
  6. The meat should reach an internal temperature of 145F or 63C.
  7. Remove from the oven, cover with foil and let stand 10 minutes before cutting. Serve with the sauce if you want. The sauce should be light, not thick.
    Lomo de Chancho en Leche Milk Braised Pork Loin Lomo de Chancho en Leche Milk Braised Pork Loin
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Meat
  • Method: Oven
  • Cuisine: Chilean

Keywords: Lomo de Chancho en Leche, Milk Braised Pork Loin