Four years ago we lived in San Francisco and “Dinner with David” was born in our tiny little kitchen. On Oscar night that year, I tried a milk-braised pork recipe. The following year, we feasted on fiber-rich turkey meatballs and pasta. Things haven’t changed all that much. So tonight I decided to revisit the pork recipe, this time using almond milk and pappardelle noodles.
- Place two halves of pork tenderloin in baking pan; sprinkle with salt, pepper, fresh nutmeg and 2 diced garlic cloves
- Pour almond milk over the mixture until the liquid reaches the midline of the pork
- Cover with foil and bake at 350 degrees for 2-3 hours, checking and rotating every 30-60 minutes
- Once the meat falls apart at the slightest touch, then remove it from the oven
- Cook pappardelle noodles separately; drain
- If meat needs more moisture or sweetness, then stir with olive oil and maple syrup
- Serve a spoonful of pork over a bed of noodles
- Be thankful that you can eat carbs and meat without having to worry about squeezing into a red carpet gown
