Tenderloin of Pork in Milk

Tenderloin of Pork in Milk

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  • 1 ¼ lbs of pork tenderloin   
  • 6 Tablespoon of butter
  • 10 garlic cloves peeled and left whole
  • 6 cups of milk
  • Grated nutmeg--freshly grated.

Trim the meat (or have the butcher do it).  Heat the butter and sear the pork briefly over high heat in a braising pan*.  Add the milk and the garlic.  Cook slowly over low heat for one hour.  When finished the aromatic garlic-milk sauce should have thickened considerably.  Slice the meat and grate some nutmeg into the sauce.  Serve over egg noodles with a garnish of parsley.

A braising pan is a deep, pot that can be set on the stove top.  A dutch oven will work just as well. 

About Karen Vaucher

Karen Vaucher is a caterer and owner of Old Stone Market spice company in Harper, TX. She lives on a ranch there, where she raises goats, llamas and chickens. She previously owned French bistros in New York, including Bistro du Nord and Bar du Theatre, which she sold to chef Jean-Georges Vongerichten. See the Co-op Cafe for access to Karen's wonderful spices!