Milk-braised pork with sage & lemon from All About Braising: The Art of Uncomplicated Cooking (page 349) by Molly Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute boneless pork blade roast for boneless pork loin. Season pork 1 day in advance.

  • sosayi on November 20, 2017

    Made this as the main dish for our Italian-themed Friendsgiving. It was verrrrry good. I slightly mistimed the cooking, so the meat was a little overcooked, but the sauce and seasoning was spot on. Do make sure to get as much of the sage/lemon/garlic rub off as possible before browning, as the pieces just burn to a crisp in the pan otherwise. I ended up having to clean out the pan before beginning braising, as it was just too dark and would have affected the flavor. The reduced milk sauce was delicious, and I should have just increased the amount of it so that we could have had more.

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