Caramelized Milk-Braised Pork Loin

1. Brown the Pork

Begin by heating the butter and olive oil in a large casserole over medium heat. Once the butter has melted and the oil is shimmering, brown the pork loin on all sides until it has a rich, golden crust. This step is crucial as it locks in the meat's juices and adds depth to the overall flavor of the dish.

2. Add Milk and Spices

After the meat is well browned, pour in enough heated whole milk to almost cover the pork. Add the lemon or orange peel, cinnamon sticks, a pinch of salt, and the black peppercorns. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let the meat cook slowly for about 1 to 1.5 hours, turning it occasionally. The slow cooking in milk will tenderize the pork, and as the milk curdles, it will create a unique and delightful texture for the sauce.

3. Prepare Caramel

Once the pork is tender, carefully remove it from the casserole and set it aside, discarding the citrus peel and cinnamon sticks. In a small pan, combine the sugar and water, stirring over low heat until the sugar dissolves. Continue to cook until the mixture turns a deep golden brown, creating a rich caramel.

4. Incorporate Caramel into Sauce

To incorporate the caramel into the sauce, ladle a bit of the hot milk from the casserole into the caramel, stirring until it melts and blends smoothly. Pour the caramel mixture back into the casserole, stirring to combine. Let the sauce cook on low heat for about 10 minutes, allowing it to reduce and thicken slightly. If you prefer a smoother sauce, you can blend it using an immersion blender, but make sure to remove the peppercorns first.

5. Reheat and Serve

Reheat the pork in the pot with the sauce, adjusting the salt if necessary. Finally, slice the meat and serve it with the luxurious caramel-milk sauce drizzled over top. Enjoy this comforting and flavorful dish that brings a taste of Navarre and Basque Country to your table.