Milk-braised pork loin (Lomo de cerdo con leche) from La Cocina Vasca: Recipes and Traditions of the Spanish Basque Country (page 156) by Maria José Sevilla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lkgrover on June 03, 2026

    Despite carefully following the instructions, my milk sauce never caramelized. Then I tried increasing the heat, and the milk separated into liquid & cheese-like curds so I never got a good sauce. The pork loin was fully cooked, so not a complete waste.

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