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Meat, Classics and bistro fare

Milk braised pork roast with mashed potatoes

Milk braised pork roast with mashed potatoes is a simmered dish for 4 people, ready in 1h35, rated easy, costing about €3.00 per serving. The roast cooks slowly in milk with garlic, sage and lemon zest until fork tender. The key is keeping the simmer very gentle so the milk turns into a small caramelized sauce instead of toughening the meat.

Get ready for a pork roast simmered gently in milk, so tender you can almost cut it with a spoon, served with good mashed potatoes.

Milk braised pork roast with mashed potatoes
Total time
1 h 35
Difficulty
Easy
Cost per person
€3.00
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This milk braised pork roast is a change from the usual oven roasted version. The meat simmers slowly in milk flavored with garlic, sage and lemon zest until it's so tender it almost falls apart with a spoon. As it cooks, the milk caramelizes slightly into a golden, slightly lumpy sauce that you spoon generously over the meat and mashed potatoes.

It's a Sunday dinner or a winter weeknight dish, the kind that simmers away while you do something else. Kids love the tender meat and simple mashed potatoes, and the golden bits in the sauce stop looking strange the moment you taste them. Grab a good Dutch oven, the rest takes care of itself.

The ingredients

4 people

Butcher

  • Pork roast 800 g

Dairy

  • Milk 1 l
  • Butter 50 g

Fruits and vegetables

  • Garlic 3 cloves
  • Sage 4 sprigs
  • Lemon 1
  • Potatoes 1.2 kg

Pantry

  • Oiloften in the pantry 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Brown the pork roast on all sides in a Dutch oven with the oil, then season with salt and pepper. 10 min

    Get a good sear, the color is what gives flavor to the milk.

  2. Add the garlic cloves still in their skins, the sage and two strips of lemon zest, then pour in hot milk until it reaches halfway up the roast.

    Use whole milk, the sauce will be creamier.

  3. Let it simmer over very low heat, half covered, turning the roast from time to time. 1 h 15

    The simmer should barely show bubbles so the meat doesn't toughen.

  4. Meanwhile, cook the peeled potatoes in salted water, then mash them with 200 ml of hot milk, the butter and the nutmeg. 25 min

    Warm the milk before adding it, this keeps the mash from turning gluey.

  5. Slice the roast, spoon the milk sauce over it, and serve with the mashed potatoes.

    Strain the sauce through a sieve if you want it smooth, or keep the golden little lumps.

Our tips to get it right

  • Pick a pork shoulder roast rather than tenderloin, it stays juicier through the long simmer.
  • Keep the pot half covered while it cooks, this lets the milk reduce slowly into a sauce instead of boiling hard and splitting too fast.
  • If the sauce looks too thin at the end, pull out the roast and reduce it over high heat for a few minutes before spooning it on.

The variations

  • Swap the sage for thyme or rosemary if that's what you have, the dish stays just as fragrant.
  • For a faster version, cut the roast into thick slices before simmering, this cuts the cooking time by about 20 minutes.
  • If your kids aren't fans of the little lumps, strain the sauce through a fine sieve before serving for a silky finish.

What to serve it with

  • A sharply dressed green salad
  • Steamed green beans
  • Sparkling apple juice

Storage

The roast and its sauce keep for 2 to 3 days in the fridge in a sealed container. You can freeze the sliced meat with some sauce, but the mashed potatoes don't freeze as well. Reheat gently on the stove or in a low oven so the meat doesn't toughen.

Questions about this dish

Why does the milk look curdled while cooking?

That's normal, the lemon's acidity and the heat cause the milk to curdle slightly. As it reduces, it turns into a golden, lumpy sauce, not spoiled milk.

Can you make this pork roast ahead of time?

Yes, it actually tastes even better the next day. Cook the roast and sauce the day before, store in the fridge, and reheat gently before serving with fresh mashed potatoes.

What cut of pork works best for this dish?

A shoulder roast or tenderloin both work well. Shoulder stays juicier through a long simmer, while tenderloin needs a shorter cooking time.

Can you use a different type of milk?

Whole milk gives the richest, smoothest sauce. Reduced fat milk also works, but the sauce will be a bit less creamy.

How long does it take to make a milk braised pork roast with mashed potatoes?

Count 1 h 35 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a milk braised pork roast with mashed potatoes?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a milk braised pork roast with mashed potatoes cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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