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