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Photo of Pork cooked with milk and sage by WW

Pork cooked with milk and sage

Total Time
3 hr 20 min
5 min
3 hr 15 min
Cooking pork in milk is a traditional Italian method that allows the meat to become extra tender and infused with the flavours of sage and leek. A topping of sweetened crunchy nuts adds extra texture and a new flavour element.


Olive oil

1 tbs

Pork loin roast, raw

800 g, (buy 1.2kg), fat trimmed

Skim milk

1½ cup(s), (375ml)


1 whole, thinly sliced

Fresh sage

6 tbs, (5 sprigs)


¼ cup(s), (35g) roughly chopped

Maple syrup

2 tsp


1 medium, cut into 6 wedges


3 baby, quartered

Oil spray

1 x 3 second spray(s)


  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Add milk, leek and sage. Cook, covered, on low for 6 hours (or high for 3 hours).
  3. Meanwhile, preheat oven to 180°C or 160°C fan-forced. Combine hazelnuts and maple syrup in a bowl. Line a small baking tray with baking paper. Spread nut mixture on prepared tray and bake for 8–10 minutes or until golden. Cool and finely chop.
  4. Towards end of pork cooking time, preheat a chargrill or barbecue over medium-high heat. Lightly spray radicchio and fennel with oil and cook, turning, for 3–4 minutes or until charred and just tender. Transfer to a plate and cover to keep warm.
  5. Remove pork from slow cooker and thickly slice. Drizzle pork with leek and cooking juices and sprinkle with hazelnut mixture. Serve with radicchio and fennel.


SERVING SUGGESTION: Baby rocket leaves, plus crusty ciabatta bread.TIP: IN THE OVEN If you don’t have a slow cooker, preheat oven to 180°C or 160°C fan-forced and bake pork mixture in a large covered baking dish for 1 1/2 hours or until pork is cooked through.