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Pork Braised in Milk -- Success!


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Pork Braised in Milk -- Success!

GretchenS | Oct 24, 2003 02:33 PM

Thanks to many Chowhounds, my friends and I had a delicious dinner last night! I made boneless pork loin roast braised in milk referring to both the recipe in the new Joy of Cooking (thanks, Donna) and the Saveur recipe which turns out to be the River Café Cookbook recipe (thanks, Nancy Berry). It was FABULOUS! I used really good meat (from John Dewars, for Boston area hounds), really good whole milk (Shaw Farms), five cloves of garlic, 4 sage leaves and 4 wide strips of lemon zest, and cooked it in my new Le Creuset oval oven, purchased at great savings from CaplanDuval (thanks, Norm). With the pork I served baked sweet potatoes, broccoli rabe (thanks, Erika) sautéed in olive oil with a bit of Aleppo Pepper (a new favorite from Penzeys) and a tomato-cucumber salad (thanks, Sharuf). We all loved everything -- especially the flavor and texture combinations -- and toasted Chowhounds repeatedly for all the great ideas. Another Good Will! pledge is on its way, what would we ever do without Chowhounds?!

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