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Category: Main Dish
Prep Time: Cook Time: Total Time:
•1 2-pound boneless pork loin, preferably with a 1/4" layer of fat
•2 teaspoons kosher salt
•Freshly ground black pepper
•1 tablespoon unsalted butter
•1 tablespoon oil
•1 1/2 cups whole milk
•1/4 teaspoon freshly grated nutmeg
Peparation
Season pork with 2 teaspoons salt and pepper. In a small heavy pot just wide enough to fit pork loin, heat butter and oil over medium-high heat until butter is melted. Add pork and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a plate. Pour off fat in pot; wipe out pot and let pot cool slightly. Add milk and nutmeg. Return pork to pot.
Bring milk mixture just to a boil. Reduce heat to medium-low. Cover pot and simmer gently, turning meat every 30 minutes, until meat is tender but not falling apart, about 2 hours. Transfer meat to a cutting board. Let rest for 10 minutes.
Simmer liquid in pot, uncovered, until reduced by two-thirds and small golden-brown curds form throughout sauce, about 10 minutes. Season to taste with salt and pepper.
Cut pork into 1/3" slices. Arrange on a serving platter. Spoon sauce over and around pork.
Pork in Milk
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Category: Main Dish
Prep Time: Cook Time: Total Time:
•1 2-pound boneless pork loin, preferably with a 1/4" layer of fat
•2 teaspoons kosher salt
•Freshly ground black pepper
•1 tablespoon unsalted butter
•1 tablespoon oil
•1 1/2 cups whole milk
•1/4 teaspoon freshly grated nutmeg
Peparation
Season pork with 2 teaspoons salt and pepper. In a small heavy pot just wide enough to fit pork loin, heat butter and oil over medium-high heat until butter is melted. Add pork and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a plate. Pour off fat in pot; wipe out pot and let pot cool slightly. Add milk and nutmeg. Return pork to pot.
Bring milk mixture just to a boil. Reduce heat to medium-low. Cover pot and simmer gently, turning meat every 30 minutes, until meat is tender but not falling apart, about 2 hours. Transfer meat to a cutting board. Let rest for 10 minutes.
Simmer liquid in pot, uncovered, until reduced by two-thirds and small golden-brown curds form throughout sauce, about 10 minutes. Season to taste with salt and pepper.
Cut pork into 1/3" slices. Arrange on a serving platter. Spoon sauce over and around pork.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.