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.