1 hour and 30 minutes | Serves 4
This is one of my all time favorite recipes because it’s such a crowd pleaser yet so simple. I usually have a pork tenderloin frozen and the rest of the ingredients on hand. This goes great with mashed potatoes, polenta, or risotto. Don’t let the expected cook time intimidate you, you just have to be around to turn the meat every once in awhile, but otherwise this dish is very low maintenance.
1 pork tenderloin
4 tablespoons of olive oil
4 cups milk (2% or whole)
4 whole peeled garlic cloves
1 sprig of rosemary
1/4 tablespoon pepper
1/2 tablespoon salt
2 tablespoons of butter (optional)
Brown tenderloin on high heat in olive oil, salt and pepper about 3 minutes on each side. Submerge pork in milk and add garlic cloves and rosemary. Cover pan with lid and reduce heat to low. Let cook for 1.5 hrs turning every 30 minutes. The milk will curdle and brown which is the effect you want. If milk evaporates completely while cooking, simply add a little more, 1/3 cup at a time. When 5 minutes remain, remove rosemary and add 2 tablespoons of butter for additional flavor. If liquid remains, remove pork and reduce down by cooking and stirring on high heat. Slice pork and serve with milky gravy on top. Add salt if needed.