Friday, May 28, 2010

Pork Tenderloin in Milk

Pork Tenderloin
Vegetable Oil
3 Cloves
Ground Cinnamon, or a stick
A sprig of fresh Rosemary
2 Garlic Cloves, bruised
Sea Salt
Black Peppercorns, cracked
1 fresh Bay Leaf
Unsalted Butter
300 ml Milk
Chicken Stock

1] Marinade the Pork in some Oil, the Cloves, Cinnamon, Rosemary, Garlic, Bay Leaf, some Salt and the cracked Black Pepper. Let it sit for 4 - 8 hours, tuning it occasionally.
2] Heat some Butter and Oil in a thick bottomed pan. When the Butter has stopped foaming, add the Pork leaving the marinade mixture to one side.
3] Gently brown of the meat on all sides.
4] Meanwhile gently heat the milk, adding in the marinade mixture.
5] Bring the Milk to the boil and gently add it to the Pork.
6] Get the liquid simmering gently and put on a lid slightly askew.
7] Cook for an hour or so until the Pork is cooked and the cooking liquid is reduced.
8] Take the Pork out and let it rest.
9] Stain the cooking juices to remove the herbs and spices into a small sauce pan.
10] Add warm Chicken Stock and reduce the sauce to your liking.
11] You may have a fair amount of Oil in your sauce so either skim it off, or use a separator.
12] Slice the Pork and serve with the sauce and roasted vegetables.

I had some Beetroot juice from the roasted veg, so I added that to the sauce for a nice earthy element.

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