Pork loin in milk

Pork loin in milk

1. Salt the tenderloin on all sides.
2. Put the saucepan on the heat with the extra virgin olive oil Corona de Baena and, before it smokes, place the tenderloin and brown well, even on the sides of the cut.
3. Add a few peppercorns and the whole unpeeled garlic cloves. Then add the milk which should be enough to cover the tenderloin to half its thickness. Bring to a boil over medium heat for about thirty minutes. To check that the meat is done, prick the piece in the center with a skewer needle: check that the juice that comes out is not pink; If so, let it cook for a few more minutes. It is necessary to keep an eye on it from time to time because this sauce, if it thickens too much, can stick.
4. Remove the piece of tenderloin and let the sauce reduce, moving it with the paddle so that it emulsifies. We can also beat it in the minipimer.
5. Carve into fillets. Serve with piping hot sauce and mashed potatoes.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5