Pork Tenderloin Braised in Milk With Fresh Herbs
6 servings
The book's notes for this recipe address concerns you might have upon seeing the word milk in the dish's name: "It is unusual because regular milk products curdle in the crock. Well, that is exactly what you want in this recipe; the milk thickens to make the most delectable sauce for the pork."
The recipe is adapted from Leslie Mansfield's "The Lewis and Clark Cookbook" (Celestial Arts, 2003), a compilation of recipes for modern cooks based on historic ones.
1/4 cup olive oil
2 1/2 pounds pork tenderloin, trimmed of fat and silver skin and blotted dry
1 tablespoon minced fresh oregano
1 tablespoon minced fresh tarragon
2 teaspoons minced fresh rosemary
1 3/4 teaspoons salt
8 grinds of black pepper
2 to 2 1/4 cups hot whole milk
In a large skillet over medium heat, warm the oil until very hot. Add the meat and cook until browned on all sides, 4 to 5 minutes total. Transfer to the slow cooker. Sprinkle with the herbs, salt and pepper. Add the milk; it should come halfway up the sides of the pork. Cover and cook on low until the pork is fork-tender, 5 to 6 1/2 hours.
Transfer the pork to a warm platter and let rest for 10 minutes. Cut the roast into 1/2-inch-thick slices and spoon the creamy, thick sauce over it.
Recipe tested by Bonnie S. Benwick; e-mail questions to food@washpost.comPer serving: 365 calories, 48 gm protein, 4 gm carbohydrates, 16 gm fat, 122 mg cholesterol, 4 gm saturated fat, 813 mg sodium, 0 gm dietary fiber
