Ridiculously Easy (and Even More Delicious) Pork Loin With Milk

Our little one, Zelda, has decided she hates cow’s milk. We’ve tried it cold, warm, bribed with gingerbread suckable cookies, diluted with water…..you name it, we’ve tried it but the savvy little girl is having none of it.

So we’re trying to pump her full of calcium (well just the daily dose of course) any way we can. Which got me thinking of this super-succulent pork loin simmered in milk recipe. Best of all, when the pork is cooked, the milk has reduced into a sweet, slightly lumpy, carmelized sauce that you pour over the meat. It’s a bit like having pork con dulce du leche. Now, tell me a baby, toddler or adult that wouldn’t go for  that.

What You’ll Need

One pork tenderloin (i.e. off the bone)
1 tablespoon of butter
Three cups of milk
salt and pepper to taste

How You Cook It

Brown the whole pork loin in a heavy skillet with the butter (damn, you could just stop the recipe there right….with a bit more cooking of course). But I digress. Once browned (taking care not to burn the butter) add a cup of milk, bring to the boil and then reduce heat to low and simmer. Check after 15 minutes and then add another cup of milk. Repeat with third and increase the heat a little.

After 45 minutes, the pork will be tender and the milk will have reduced to carmelized clumps (trust me it’s far better than it sounds).

Remove the pork and collect the milk in a serving bowl. Let the meat stand for 10 minutes then carve, serve with the milk. We like to keep the side dishes simple: Broccoli and mashed potato round out a ridiculously easy but delicious family meal.

And Zelda? She ate every bit. If only all milk tasted like caramel.

- Matthew

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4 Responses to Ridiculously Easy (and Even More Delicious) Pork Loin With Milk

  1. Wendy says:

    Our little one is also participating in the milk boycott. I’ve been disguising it variously with chocolate soy milk and stonyfield farms drinkable yogurt. Good luck.

  2. Can’t get more treyf than pork browned in butter and cooked in milk! Well, maybe lobster wrapped in bacon with hollandaise.

  3. Sharon says:

    Stumbled across your blog and enjoying it!
    Don’t stress too much about the opposition to milk. The milk industry is very good at marketing- most of it is a farse and you REALLY don’t want to know what’s in it.
    Our son is deathly allergic to it which forces us to “understand the enemy”. If I would have had reason to understand it better before my son, I would have boycotted it by choice before he ever came along.
    With that said, I’d much rather be eating the cheese you mention than vegan soy cheese- blech!

  4. So — it basically curdles while you simmer, and the result is a pork-flavoured sort of curds and whey mix? Almost like pork-flavoured cheese?

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