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!


3 thoughts on “Pork Tenderloin Braised In Milk

  1. Creme fraiche is a wonderful substitution for milk in pork-braised-in-milk recipe as it doesn’t separate out. I have a favorite version of this recipe which makes a wonderful stew, using pork shoulder. I’ve never tried a whole roast before, but I definitely will having seen it on your blog – it looks amaze balls! Thanks for sharing!! 🙂

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    • Thanks for stopping by! That seems a good tip, I don’t think I saw anything similar in any of the recipes I looked at.


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