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Garlic Infused Rosemary Milk Pork

Rosemary Milk Pork

Rosemary Milk Pork 

Rosemary Milk pork

Rosemary Milk Pork

Today I bring to you Rosemary Milk Pork.

I’ve been wanting to make this recipe for ages but other recipes move to the front of the line for some reason.  I love Pork and cooking in milk sounded really tasty to me!

Now that BBQ season is over ( I Learned this when I headed out to BBQ some brats and we were out of fuel!)  it’s time to turn on the oven and get cookin’ indoors!

I flipped through my stack of “to-do” recipes some dating back several years and decided Milk Pork was the winner!

Garlic Infused Rosemary Milk Pork. A uniquely flavored dish great with a side of your favorite starch! Click To Tweet

This recipe has tedious parts but on the whole is a simple dish to make.  The hardest part is planning your timing right.  There is a need to prep the Pork and let set for several hours to overnight. Then a 20 minute cook time on the stove followed by 2 hours in the oven and finally a 10 minute rest period once out of the oven.  

I was lucky enough to have time to prep the Pork on day 1 and finished up the remainder of the recipe on day 2.

The Rosemary Milk Pork was a fun new recipe to try.  The cooking juices made a really tasty sauce to pour over the meat.  The subtle hint of rosemary turned out just right!

Rosemary Milk Pork

Rosemary Milk Pork 

I think this recipe was delicious.  I enjoyed it with a side of wild grain rice.  It was comfort food without the heaviness.  Try with your favorite starch or my recipe for Oma’s Frozen Raspberry Salad 

 I hope you enjoy 😊 

Thanks for reading!

Stopping by Fiesta Friday and…

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Rosemary Milk Pork
Garlic Infused Rosemary Milk Pork served in a sauce made from its cooking juices.
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  1. 3 pound pork roast
  2. 4-6 cloves of garlic, peeled and sliced thin
  3. Salt and pepper for the rub
  4. 2 Tablespoons butter
  5. 1 medium onion, halved
  6. 1 medium carrot, halved
  7. 2 bay leaves
  8. 2 large branches Rosemary
  9. 4 cups whole milk
  10. Chives to garnish
  1. Make slits all over meat inserting garlic slices as you go.
  2. Wrap meat in plastic wrap
  3. Let meat sit several hours to overnight in the refrigerator.
  4. Remove meat from plastic wrap and rub with salt and pepper
  5. Preheat the oven to 325°
  6. Melt the butter over med-high heat in a heavy lidded, oven safe, casserole or Dutch oven
  7. Brown the Pork on all sides
  8. Add onion, carrot and rosemary
  9. Pour milk over top and bring to a simmer on the stove
  10. Cover and transfer to the oven for 2 hours turning meat after 1 hour
  11. Remove meat from pot and wrap in foil while preparing the sauce.
  12. Discard the veggies and return pot to stove
  13. Cooking juices will be partially curdled and this is normal
  14. Boil cooking juices down to about 1 cup
  15. Using an emulsifier or blender blend until smooth
  16. Carve meat and serve with the sauce
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16 thoughts on “Garlic Infused Rosemary Milk Pork

  1. I too am a fan of the combination of garlic and rosemary. Thanks for sharing this delectable roast with us at Fiesta Friday. If you add Fiesta Friday to your tags you will qualify for one of the features next week.

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