 |
Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
It may seem odd to cook pork in milk, but the result is rich and tender. Funny how the British have a reputation for bland food. I'd say more like subtle or un-fussy. Sometimes plain cooking is just plain good cooking. Ingredients:
1 tablespoon vegetable oil |
2 tablespoons butter |
2 lbs pork loin |
2 garlic cloves, smashed slightly with the side of a knife |
1 large onion, chopped |
2 cups milk |
5 juniper berries, crushed slightly |
4 sprigs fresh sage, plus extra for garnish |
salt & freshly ground black pepper |
Directions:
1. Heat oil and butter in a large Dutch oven or pot that will fit the pork loin over medium heat; add the pork, onions, and garlic and brown meat well on all sides for about 15 minutes.
2. Add milk, juniper berries, and sage; increase heat and bring to a boil.
3. Reduce heat to low, cover and simmer until pork is tender 1 to 1 1/2 hours, turning several times to self-baste.
4. Transfer pork to a serving dish and keep warm.
5. Increase heat, if desired and cook liquid until it is a light brownish color (it will look curdled at this point).
6. To serve, slice pork in thick slices and season with salt and pepper, strain liquid then season with a little salt and pepper; drizzle a little of the strained sauce over pork, garnish with fresh sage leaves and serve additional sauce on the side.
|
|