BRAISED PORK
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.
Provided by threeovens
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Add milk, juniper berries, and sage; increase heat and bring to a boil.
- Reduce heat to low, cover and simmer until pork is tender 1 to 1 1/2 hours, turning several times to self-baste.
- Transfer pork to a serving dish and keep warm.
- Increase heat, if desired and cook liquid until it is a light brownish color (it will look curdled at this point).
- 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.
Nutrition Facts : Calories 436.6, Fat 30.3, SaturatedFat 11.9, Cholesterol 112.3, Sodium 138.3, Carbohydrate 6.5, Fiber 0.5, Sugar 1.1, Protein 33.1
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