Braised Pork

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“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.”
1hr 40mins

Ingredients Nutrition

  • 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


  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.

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