If you’re looking for a tender, juicy pork dish that practically melts in your mouth, this Milk-Braised Pork Tenderloin is the recipe for you. As seen in the image, the pork is tied up with twine to ensure even cooking, and it’s being braised in milk, which will break down the meat fibers, making it incredibly tender and adding a rich, creamy flavor to the dish.
Why You’ll Love This Recipe:
- Tender and Juicy: The milk braise breaks down the proteins in the pork, resulting in melt-in-your-mouth tenderness.
- Unique Flavor: The milk caramelizes during cooking, infusing the pork with a slightly sweet and rich flavor.
- Simple Ingredients: Using basic pantry items, this dish transforms into something truly special.
Ingredients:
For 4-6 servings of milk-braised pork tenderloin, you’ll need:
- 1 pork tenderloin (about 1 to 1.5 kg / 2 to 3 lbs)
- 2 tbsp olive oil or butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups whole milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 sprig fresh rosemary or thyme (optional)
- 1/4 tsp ground nutmeg (optional, for a subtle warmth)
Instructions:
1. Prepare the Pork
Before starting, tie the pork tenderloin with kitchen twine (as shown in the image) at regular intervals to ensure even cooking. Season the pork generously with salt and pepper.
2. Sear the Pork
In a large skillet or Dutch oven, heat the olive oil or butter over medium-high heat. Once hot, sear the pork tenderloin on all sides until it’s golden brown, about 2-3 minutes per side. Remove the pork from the pan and set it aside.
3. Sauté the Aromatics
In the same pan, add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
4. Braise in Milk
Return the pork to the pan, nestling it in the sautéed onions and garlic. Pour the whole milk over the pork, covering the meat about halfway. Add the fresh rosemary or thyme and sprinkle in the nutmeg if using.
5. Simmer and Cook
Reduce the heat to low and cover the pan. Let the pork cook in the milk for about 1 to 1.5 hours, turning the tenderloin occasionally. The milk will begin to break down and form small curds as it reduces, which will help create a creamy, caramelized sauce.
Cook’s Note: Keep an eye on the temperature—do not let the milk boil, as this may toughen the meat. A gentle simmer is ideal.
6. Finish and Serve
Once the pork has cooked through and is tender (with an internal temperature of 65°C / 145°F), remove it from the pan and let it rest for about 10 minutes. While the pork rests, continue to simmer the milk sauce until it reduces and thickens slightly.
Cut the twine off the pork and slice it into medallions. Serve with the milk sauce spooned over the top.
Cook’s Notes:
- Milk Sauce: Don’t worry if the milk curdles during cooking—this is normal and adds to the rustic texture of the sauce. You can strain it for a smoother finish or blend it to make it creamier.
- Alternative Herbs: If you don’t have rosemary or thyme, sage or bay leaves work beautifully in this dish.
- Serving Suggestions: This dish pairs wonderfully with mashed potatoes, polenta, or roasted vegetables to soak up the rich sauce.
FAQ:
Q: Can I use a different cut of pork?
A: Yes, you can use pork loin or even pork shoulder for this recipe, but the cooking time may vary depending on the thickness and fat content of the cut.
Q: What should I do if the milk sauce separates too much?
A: You can strain the sauce for a smoother texture or whisk it vigorously to bring it back together. A stick blender also works well to create a more uniform sauce.
Q: Can I add other flavors to the braise?
A: Absolutely! You can add mustard, lemon zest, or even a splash of white wine to the milk braise for extra layers of flavor.
Final Thoughts
This Milk-Braised Pork Tenderloin is a wonderfully tender and flavorful dish that’s perfect for a special dinner or Sunday family meal. The milk braise adds a subtle sweetness and depth of flavor that pairs perfectly with the savory pork. Serve it alongside your favorite sides, and enjoy a comforting, restaurant-quality meal right at home.
