It may seem odd to cook pork in milk, but the result is rich and tender. Funny how the British have a reputation for bland food. I'd say more like "subtle" or "un-fussy." Sometimes plain cooking is just plain good cooking.

Ingredients

6 serv.

vegetable oil↗1 tablespoon
butter↗2 tablespoons
pork loin↗2 lbs
garlic cloves, smashed slightly with the side of a knife↗2
large onion, chopped↗1
milk↗2 cups
juniper berries, crushed slightly5
sprigs fresh sage, plus extra for garnish↗4
salt & freshly ground black pepper

Step-by-step instructions

1
Heat oil and butter in a large Dutch oven or pot that will fit the pork loin over medium heat; add the pork, onions, and garlic and brown meat well on all sides for about 15 minutes.
2
Add milk, juniper berries, and sage; increase heat and bring to a boil.
3
Reduce heat to low, cover and simmer until pork is tender 1 to 1 1/2 hours, turning several times to self-baste.
4
Transfer pork to a serving dish and keep warm.
5
Increase heat, if desired and cook liquid until it is a light brownish color (it will look curdled at this point).
6
To serve, slice pork in thick slices and season with salt and pepper, strain liquid then season with a little salt and pepper; drizzle a little of the strained sauce over pork, garnish with fresh sage leaves and serve additional sauce on the side.

Source: food.com

Original recipe ↗

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