Recipes

I absolutely love the texture of the pork with this recipe. All the good fats from the milk keep the pork juicy and and the nuttiness of the browned milk is decadent. It is definitely my favorite version of comfort food. The Sherry baked potatoes are a nice accompaniment because the sweetness of the sherry wine pairs nice with the savory pork. I chose brussels sprouts as the veggie side, but steamed french green beans would work nicely, too. Have fun!

Milk Braised Pork Loin with Sherry Baked Potatoes and Roasted Brussel's Sprouts

 

 

Milk Braised Pork Loin

• 1 2 1/2 lb boneless pork loin
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp vegetable oil
• 2 tbsp butter
• 3 cups of milk
• 1 tsp chopped fresh rosemary
• 2 cloves garlic, minced
• 3 tbsp water

1. Season pork with salt and pepper. Heat oil and butterin a large pot over medium high heat and brown pork on all sides. Slowly pour milk over pork, stir in rosemary and garlic. Allow the milk to come to a boil, then lower heat to medium low. Partially cover with a lid and cook until no longer pink, turning often and basting with pan juices, about 1 hour and 45 minutes.

2. If the milk is not already a nutty brown color, increase the heat until milk browns. Spoon off fat, pour water in to pan, bring to a boil while scraping brown bits from bottom of pan with a wooden spoon. Slice pork and serve with milk gravy.

Sherry Baked Potato 

• 1 medium baking potato
• 1/2 medium sweet onion, sliced
• 1/4 tsp butter
• 1/4 cup of Sherry

1. Preheat oven to 450 degrees.

2. Make several cuts croswise about 1/2" a part, not all the way through the potato. Place an oin slice in each slice.Place in the center of a (doubled) foil square and make into a bowl shape. Pour sherry over potato and seal foil all around leaving no openings.

3. Place on a baking sheet and bake for 50-60 minutes, when done season with salt and pepper.

Roast Brussels Sprouts

• 1 1/2 lbs brussels sprouts, trimmed and halved, reserve fallen leaves
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp fresh pepper

1. Preheat oven to 400 degrees. Placed trimmed brussels sprouts,  leaves, oil, salt and pepper in a medium bowl and toss together. Place on foil lined baking sheet and roast 35-40 minutes, shaking every 10 minutes. Sprinkle with lemon before serving. Leaves should get a nice char and be crispy chips.