Lately Sunday has meant braised meat or slow cooking dinners. But spring is around the corner, and there will be no more long braises and comforting heavy meals to warm our bones. On to fresh, light dishes with fresh ingredients from the farmer’s market. Until then, I will be making dishes like these…
Pork in Milk
3 tablespoons butter
3 tablespoons olive oil
1 or 2 pork loins
salt and pepper to taste
1/2 teaspoons grated whole nutmeg- use the real stuff!!!
2 1/2 cups of whole milk
Heat your butter and olive oil in a pan over med. high heat
Brown meat on all sides
Add milk and spices Bring to a boil, then reduce to a simmer. Cover but leave lid ajar.
Cook slowly for about 2 hours turning and basting the meat every 15 minutes or so.
When your meat is cooked, the milk should be coagulated into smallish brown bits; Remove the meat. Rest the meat for at least 10 minutes.
Add 2/3 tablespoon warm water to the pot, turn in the heat to high and boil away the water while scraping and loosing all the leftover yummy porky bits. I served it with roasted potatoes and sauteed shaved brussel sprouts.