Milk-braised pork tenderloin with spinach and strawberry salad from Food & Wine by Juan Mari Arzak

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Notes about this recipe

  • Recipe Notes

    Can substitute Dijon mustard for tarragon mustard, and oloroso sherry for tawny Port wine.

  • babyfork on October 17, 2018

    I made the pork without the salad so my rating is for that. I think I let the milk reduce more than it should when cooking the pork in it, but I was able to puree to get enough sauce for three portions and the sauce was very good (and thicker than it appears in the recipe photo which I liked). I threw together a spiced pear compote that was good with it too. I'd make this again.

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