Roast Pork Loin

Roast Pork Loin



  • 1 tbsp olive oil
  • 3 Pounds pork loin roast, trimmed, rolled & tied
  • 2 3/4 Cups Meyenberg Goat Milk - divided
  • 1/2 cup finely chopped shallots
  • 1 tsp Salt
  • 1 tsp ground black pepper
  • 3 bay leaves
  • 4 sprigs fresh Italian parsley
  • 4 sprigs fresh oregano
  • 4 sprigs fresh sage
  • 3 TBSPs all-purpose flour


In a heavy pan, with a cover, just large enough to hold roast (cut roast in half if necessary), heat oil and brown roast on all sides. Add 2-1/2 cups goat milk, shallots, salt, pepper, and bay leaves. Tie parsley, oregano, and sage into a bundle with string and submerge in milk. Bring milk to a boil, lower heat, partially cover and simmer for 1-1/2 hours. Turn meat over occasionally. Remove meat, cover and keep warm. Remove bay leaves and herbs. In small bowl, stir together remaining ¼ cup goat milk and flour. Stir into the herb scented milk remaining in the cooking pan and heat to thicken. Slice meat and serve with sauce.

**NOTE: Use MEYENBERG Fresh Whole Goat Milk, MEYENBERG Evaporated Milk (diluted with equal parts water), or MEYENBERG Powdered Goat Milk (reconstituted according to package directions)

Preparation time: 15 minutes
Cooking Time: 1-1/2 hours