MILK BRAISED PORK TENDERLOIN

MILK BRAISED PORK TENDERLOIN image

Yield 4 servings

Number Of Ingredients 8

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Four 6-ounce pieces of trimmed pork tenderloin
Salt and freshly ground white pepper
1 1/2 tablespoons tarragon mustard or Dijon mustard
3 tablespoons extra-virgin olive oil
2 cups whole milk
4 garlic cloves, halved
1 sage sprig
2 large sage leaves, minced, plus 12 small sage leaves, for garnish

Steps:

Season the pork with salt and white pepper, then slather it with the mustard. In a medium nonstick skillet, heat 2 tablespoons of the olive oil. Add the pork and cook over moderately high heat, turning twice, until browned, about 9 minutes. Transfer the pork to a plate. Pour off the oil in the skillet. Add the milk, garlic and sage sprig. Simmer over moderately low heat until the garlic is almost tender, about 20 minutes. Add the pork to the skillet along with any accumulated juices and simmer, turning the pieces every 5 minutes, until an instant-read thermometer inserted at the thickest point registers 140°, about 20 minutes. Transfer the pork to a plate. Cover with foil and keep warm. Discard the sage sprig. In a blender, puree the milk with the garlic until smooth. Return the sauce to the skillet, stir in the minced sage and season with salt and white pepper.