Maiale al latte - Milk Braised Pork

Most recipes for milk braised pork call for pork shoulder or a pork loin roast.  I use pork tenderloin because it cooks much faster than pork shoulder and is available in most stores.   Feel free to use a pork shoulder in this recipe.  Just know that the cooking time will be hours longer.  

2 tbsp. olive oil
2 tbsp. butter
2 pork tenderloins each weighing approximately 1 to 1-1/2 pounds
Salt & pepper
1 small onion, diced
3 cups of sliced mushrooms (optional)
4 sage leaves
6 garlic cloves, smashed
1 sprig of fresh rosemary
2 cups whole milk
1 tbsp. whole grain mustard


Heat olive oil and butter in a dutch oven or a deep sauté pan over medium heat.  Dry the tenderloins with paper towels and liberally salt and pepper them.  By drying the meat before you season it, ensures that it will get a good sear once it's placed in the oil and butter.  Add the pork to the pot, turning occasionally, browning on all sides.  Once browned, transfer the pork to a plate.

To the oil/butter mix left in the pan, add the diced onions and mushrooms (if using). Cook until the onions begin to soften and the mushrooms begin to brown.  Next add the sage leaves, smashed garlic and rosemary and continue cooking until the garlic is fragrant, 2-3 minutes.

Return the pork tenderloins to the pot, with any accumulated juices from the plate, and add the milk.  You want the milk to surround the pork but not fully cover them. Cover the pot and simmer about 20 minutes or until an instant-read thermometer inserted in at the thickest part of the tenderloin registers 140 degrees.

Transfer the pork to a plate and tent it with foil to let it rest and stay warm while you finish the sauce.

Sauce
Strain the contents of the pan over a large bowl separating the mushrooms, garlic, onions and herbs from the milk mixture.  Make sure to keep both.  Add the milk sauce back to the pan and whisk in the mustard.  Turn the heat to medium/high and bring to a low boil.  Once boiling, add a cornstarch slurry* to thicken the sauce. Add the slurry a little at a time.  If the sauce gets too thick, add a little more milk.  If the sauce seem too thin, add more slurry.  The consistency of the sauce is up to you.  

Lower the heat and add the mushrooms back to the finished sauce.  The rest of the solids have done their job and can be tossed.  Taste the sauce for any additional salt and pepper that is needed.  Slice the pork into medallions and spoon the gravy on top.

*Slurry
2 parts cold water to 1 part cornstarch