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Milk-Braised Pork Tenderloin

Source of Recipe

Juan Mari Arzak and Elena Arzak in Food & Wine Magazine August, 2007.


Recipe Introduction

Food & Wine says, "Braising a seared pork tenderloin in milk gives it a lovely silkiness, and the milk a delicious, savory caramel flavor. The milk will gently curdle as the meat cooks, forming small lumps; pureeing it with an immersion mixer will smooth it out again." This is really good and I will certainly make it again, but while the sauce smooths out when you blend it, some of the little curds remain stuck to the pork. It is not very attractive and for that reason only, I don't think that I would serve this dish to company. I served it with buttered noodles.

List of Ingredients

Four 6-ounce pieces of trimmed pork tenderloin
Salt and freshly ground white pepper
1 1/2 T. tarragon mustard or Dijon mustard
2 T. extra-virgin olive oil
2 cups whole milk
4 garlic cloves, halved
1 sage sprig
2 large sage leaves, minced, plus 12 small sage leaves, for garnish



Recipe

Season the pork with salt and white pepper, then spread the mustard over the pieces. In a medium nonstick skillet, heat the olive oil. Add the pork and cook over moderately high heat, turning twice, until browned, about 9 minutes. Remove from skillet.
Pour off the oil from the skillet. Add the milk, garlic and sage sprig. Simmer over moderately low heat until the garlic is almost tender, about 20 minutes.

Add the pork to the skillet along with any accumulated juices and simmer, turning the pieces every 5 minutes, until an instant-read thermometer inserted at the thickest point registers 160°, about 25 minutes. Transfer the pork to a plate and keep warm. Discard the sage sprig.

In a blender, puree the milk with the garlic until smooth. Stir in the minced sage and season with salt and white pepper.

F&W WINE NOTE: This dish, inspired by the Rioja region (an hour or two's drive south of the Arzaks' restaurant), finds an ideal accompaniment in a medium-bodied Rioja red. The 2005 vintage has been hailed as a great one, and wines from that year are just beginning to arrive in the United States. Look for the curranty 2005 Sierra Cantabria Tinto or the lush 2005 Orobio Tinto.

SERVES: 4