Milk-Braised Pork Tenderloin with a Garlic-Sage sauce

Milk-Braised Pork Tenderloin with a Garlic-Sage sauce

I love this dish – the better half made it for me a while back and we’ve been having it since.  Its a really easy recipe and it taste’s oh so damn good.  Its also a little odd to combine mustard and milk, but trust me, it does really work well together!


  • Four 6-ounce pieces of trimmed pork tenderloin
  • Salt and freshly ground white pepper
  • 1 1/2 tablespoons tarragon mustard or Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 2 cups whole milk
  • 6 garlic cloves, halved
  • 1 sage sprig
  • 2 large sage leaves, minced, plus 12 small sage leaves, for garnish

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Season the pork with salt and white pepper, then slather it with the mustard. In a medium nonstick skillet, heat 2 tablespoons of the olive oil to a pan

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Add the pork and cook over moderately high heat, turning twice, until browned, about 9 minutes. Pour off the oil in the skillet.

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Transfer the pork to a plate.

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Add the milk, garlic and sage sprig into a pan add garlic and simmer over moderately low heat until the garlic is almost tender, about 20 minutes.

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Add the sauce to a pan and then add the pork to the pan and simmer, turning the pieces every 5 minutes, about 20 minutes. Discard the sage sprig.

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In a pan/blender, puree the milk with the garlic until smooth. Return the sauce to the skillet, stir in the minced sage and season with salt and white pepper.

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Slice the pork 1 inch thick and arrange on plates. Spoon the garlic-sage milk sauce on top. Garnish with the small sage leaves. The vegetable of choice for me tonight – Samphire fried for 2 minutes in olive oil.

Happy cooking!


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