Pork with Caramelized Milk Sauce

Gastrobook

This super-succulent pork loin simmered in milk became all the rage after London’s River Cafe convinced chic Londoners that a dish needn’t be pretty to be pretty darned delicious. Best of all, when the pork is cooked, the milk has reduced into a sweet, slightly lumpy, caramelized sauce that you pour over the meat. It’s a bit like having pork con dulce du leche. Now, show me a baby, toddler, or adult who wouldn’t go for that. We like to keep the side dishes simple: broccoli and mashed potatoes round out a ridiculously easy but delicious family meal.
Makes 4 servings
1 tablespoon butter
1 pork tenderloin (off the bone)
3 cups milk
Salt
Freshly ground black pepper

Heat a heavy skillet over medium-high heat. Melt the butter and then add the whole pork loin and cook until browned all over. (Darn, you could just about stop the recipe right there . . . with a bit more cooking, of course.) Once browned (taking care not to burn the butter), add a cup of milk, bring to a boil, and then reduce heat to low and simmer. After 15 minutes, add another cup of milk. Cook for 15 more minutes and add another cup of milk. After 45 minutes total cooking time, the pork will be tender and the milk will have reduced to caramelized clumps (trust us, 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 and serve with the milk.

[This recipe is excerpted from the Gastrokid Cookbook, published by Wiley and to be published in August. Order your copy now.]

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