Pork in milk A tasty variation of the roast

May 3, 2011

We bring you a second course that is unfailing during the Carnival period in the Langhe, but is still a delicious dish in any season: pork loin in milk, a recipe with a delicate and enveloping flavor.

A different roast from the usual, perfect even for Sunday lunch, with minimal effort and without even turning on the oven! In fact, the pork is slow-cooked in a sauce of milk, garlic and rosemary.

The end result is a tender and succulent veggie that will leave a lasting impression.


Pork loin
3 dL
Garlic clove
1 rametto
Salt and pepper

For the fritters

Peeled apples
Icing sugar


Put the meat in a pot, add salt and pepper, then add milk, garlic and rosemary.

Cook on a slow fire, checking it from time to time.

When the whole milk has been consumed cook some more minutes on a high fire, adding some more milk if necessary.

Now take the meat away and cut it in thick slices; cover the slices with the cooking sauce.

Serve hot, with the sauce and the fried apples.

Apples must be cut in slices, dip in the beaten egg, in which there must be a bit of icing sugar, then in the breadcrumbs; then they must be fried in oil.


The term arista is thought to have originated in Florence around 1439, during the ecumenical council. Cosimo the Elder strongly wanted this council between the Roman and Greek churches.

During a banquet, in fact, the story goes that the Greek cardinal Basil Bessarion, after tasting a roast, exclaimed, “Aristos!” The word in the Greek language, when translated, means “the best.” The Florentines believed that the cardinal was referring to a specific piece of meat and, so proud of the compliment, began to repeat it. Hence, pork loin acquired the Italianized term “arista.”

However, there is also a document from 1287 that mentions an arista, and the novelist Franco Sacchetti, in the late fourteenth century, speaks precisely of “an arista al forno”.