Maiale al latte - Purcit tal Lat

This week’s Regional Italian recipe takes us to Friuli – Venezia Giulia, Italy’s most North-Eastern region that borders with Austria and Slovenia.  This region has been a part of the Austrian-Hungarian Empire for many years and thus has many cultural and culinary similarities with the other regions and Nations of the area.  It is a region that puts together the historically-geographical region of Friuli and that of Venezia Giulia, each with its own history, traditions and identity.  This specific recipe is from Friuli.  It is a very easy meat dish and even though it is made with pork, it is quite light as it uses the lean parts of pork (either the fillet or the loin).  The milk makes the meat soft and juicy and the sauce is delicate and delicious.  It is a great Sunday lunch idea and it can be served with a side of baked potatoes with garlic and rosemary and a green salad.  I hope you enjoy it as much as we do!


Recipe adapted from Butta la Pasta

1 kg – 2.2 lbs pork fillet or pork loin
1 big onion, chopped
1 bay leaf
2 sage leaves
1 tsp rosemary
1 lt hot full cream milk – 4 ¼ cups
1 tbsp butter
Salt and pepper to taste

Put the butter, onion, bay leaf, rosemary and sage in a pot and cook it on a low fire until the onion is just soft.

Then add the pork fillet and brown it well on all sides.

Season with salt and pepper and add the hot milk.  Bring to a boil, then lower the flame to the minimum, cover and let it cook for 1.5 to 2 hours, depending on the thickness of the pork fillet.

When the pork is cooked, let it cool down and then cut it in thick slices (2.5 cm – 1 inch).

Maiale al latte - Purcit tal Lat

Serve it warm with the sieved sauce (or, if you like a thicker sauce, like me, blend the sauce with a hand mixer after removing the bay leaf).

Maiale al latte - Purcit tal Lat

Maiale al latte - Purcit tal Lat

For a list of all the Regional Italian dishes already published, click here.

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  1. says

    Love the preparation method here, it conquers the dry tenderloin issue that I always seem to have. I think I presently only have one recipe that is acceptable…make that two now! The gravy is also a delicious topper. Thanks for posting this one!

  2. says

    That looks amazing. Whenever I try to cook roasts in milk, it has sort of curdled. So it tastes ok but it looks quite unappetizing and the texture of the sauce cannot even be compared to yours. I will try this.

  3. says

    Manu, this looks absolutely delicious. I’m always looking for pork fillet recipes and this one is super juicy. Love the background you’ve given to it and the idea of pairing with the baked garlic rosemary potatoes is fabulous!

  4. says

    Interesting pork cooked in hot milk recipe! I’ve cooked lots of different pork recipes but had never come across any recipes in full cream milk. I must try this yummy looking dish soon! 😉

  5. says

    This is quite different! When you mentioned milk I thought a milk gravy at the end, not a milk braise. I love it! I also like the simplicity of this recipe and the fact that you can use pork tenderloin – something I always have in the freezer. It’s bookmarked!

  6. Cristy says

    Manu, once the pork is finished cooking, will the milk have turned into gravy? Or is that something you did with, say, the liquid in the pan and some cornstarch to thicken it? This looks so so so good. My husband’s background is from Friuli and I want to surprise him with it!!!

    • says

      Hi Cristy! When the pork is done, you will have a sauce that might have curdled a bit. So you can either sieve it or, if you like a thicker sauce, like me, blend ot with a hand mixer after removing the bay leaf. Let me know how you go!! :-)))))

  7. megan says

    you can cook this way the chicken too, it’s delicious, but to the chicken I put only ground black pepper instead of the other spices.


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