Pork Braised in Milk and Cream

Page 201

Cuisine: Other | Course Type: Main Courses

(1 review)

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9/26/10
Recipe from one of my favorite chefs, Gabrielle Hamilton, of one of my favorite restaurants, Prune. Great do-ahead recipe. "Marinated" the pork loin overnight in chopped garlic and sage. Cooked the next morning in milk mixture on stovetop. The pork cooled to room temperature while I took a hike in Schenley Park with Nan. Refrigerated until about an hour before dinner, then finished the recipe. Served with mashed potatoes, asparagus, green salad with bleu cheese and lemon/oil dressing. Page's ice cream for dessert.
The pork was very tender in a custard-y, sage, lemon, garlic sauce. Definitely Italian influenced. A homey, delicious dish. Nothing fancy, just flavorful.

(edited 29th September 2010) (0) comment (1) useful  

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