Pork Tenderloin Braised In Milk
It doesn’t look like much but the pork turned out so tender you could cut it with a quick glance. I had no idea cooking in milk was a thing until I saw the recipe in the NY Times food section. I had a tenderloin and a jug of milk, handy so I gave it a go. The milk curdled right away but I hung in there with the recipe and strained out the onions and the milk solids. They were tasty, the recipe suggested they be served on the side but I ended up adding them back to the gravy and running the stick blender to make them into a thick sauce, Kitchen Bouquet darkened the sauce quite nicely.The first dinner we had was forgettable – sides of a rice pilaf because I had run out of my preferred wild rice mix and some canned corn. It was better today with the fried potatoes – and much prettier!