Braised Pork

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.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

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

Directions

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.