Title: Pork Braised in Milk with Apples
Categories: Pork, Dairy, Fruit, Low-cal, Stews
Yield: 6 Servings
3 1/4 lb boned pork loin roast
1 tb Olive oil
1 tb Butter
3 c Onion; thinly sliced,
-separated into rings
4 c Milk
2 Bay leaves
1 ts Dried thyme
1/2 ts Salt
1/4 ts Pepper
2 cl Garlic; minced
2 1/2 lb Cooking apples; cut into
-1" pieces
3 tb Water
Thyme sprigs (optional)
Trim fat from pork. Heat oil and butter in a large Dutch oven over
medium-high heat. Add pork, and cook 6 minutes, browning on all
sides. Remove pork from pan. Set aside, and keep warm. Add onion
to pan, and saute over medium heat for 7 minutes or until browned.
Set aside.
While onion cooks, prepare the milk mixture. Combine milk and bay
leaves in a large heavy saucepan. Cook mixture over medium-high
heat to 180 F or until tiny bubbles form around edge (do not boil).
Remove from heat.
Rub pork with thyme, salt, pepper, and garlic; insert meat
thermometer into thickest portion of pork. Return pork to pan; add
milk mixture. Cover; bring to a simmer over medium heat. Reduce
heat to low; cook 1 hour and 15 minutes or until thermometer
registers 160 F (slightly pink), turning once. (Do not boil.)
Discard bay leaves. Remove pork from pan, reserving 2 1/4 cups
braising liquid. Discard remaining braising liquid.
While pork cooks, prepare the apple mixture. Combine apples and
water in a large saucepan. Cover; cook over medium heat 15 minutes
or until tender, stirring occasionally. Partially mash apples with
a fork. Set aside; keep warm.
Thinly slice pork; serve with reserved braising liquid and apple
mixture. Garnish with thyme sprigs, if desired.
Adapted from a recipe by: Cooking Light Magazine, September 1997
