Dinner with David (and Ashley) – Feb. 22, 2009

Given my earlier concerns about what to make on a rainy Oscar night, I decided to go for something slow and steady. Thanks to the Big Oven iPhone app, I found an apparently Bolognese cooking technique to braise pork tenderloin with milk and other household ingredients. I ended up finding this recipe for Milk-Braised Pork from “The Unemployed Cook.” I made a few modifications – so here are my notes below:

  • I used 1% milk instead of 2% – other recipes call for whole milk (and other cuts of pork, for that matter).
  • Don’t turn the heat down too quickly after you cover the browned meat with milk. I lost the boil and had to turn the heat back up to get it to simmer, which resulted in a mess of a stovetop!
  • The first time I boiled the milk down it seemed to take a lot longer than a half hour (suggest medium-high).
  • Pour the sauce over the meat – and mix in a cup’s worth in mashed potatoes, like I did!

The meat was incredibly tender, and delicious with creamy mashed potatoes.


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