Pork in milk
6 servings
200 minutes
Pork in milk is an exquisite recipe of French cuisine that embodies simplicity and depth of flavor. The origins of this dish trace back to the ancient traditions of French provinces where milk was used to impart tenderness and softness to meat. Pork braised in milk with garlic, saffron, and lemon zest gains incredible juiciness, while butter and sage add subtle aromatic notes. Slow cooking reveals all the nuances of flavor, making the meat literally melt in your mouth. This dish pairs wonderfully with potatoes or fresh bread, and its creamy sauce adds a special gastronomic elegance. French housewives appreciate this recipe for its sophistication, while gourmets love it for the harmony of flavors. Perfect for a cozy dinner with loved ones!
1
Rub the pork with salt and pepper. Heat oil in an ovenproof skillet. Sear the tenderloin on both sides and place it on a plate. Drain the oil from the skillet.
- Pork tenderloin: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
2
Melt the butter in the same pan. Cut the garlic cloves in half and sauté them with the saffron leaves. Return the meat to the pan and pour in hot milk. Bring to a boil, add pieces of lemon zest, and reduce the heat. Cover and simmer on low for 3-4 hours.
- Butter: 2 tablespoons
- Garlic: 5 clove
- Sage leaves: 1 bunch
- Milk: 6 glasss
- Lemon zest: 4 teaspoons
3
Place the cooked meat on a cutting board and slice it. Serve with the sauce from the pan. Enjoy your meal!