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Pork Braised in Milk With Apples

Yield 6 servings (serving size: 3 ounces pork, about 1/3 cup braising liquid, and 1/2 cup cooked apples)
Braising the pork in milk makes it tender; browning it in oil and butter contributes an extralush layer of flavor. This recipe serves six, so you'll have plenty of leftovers on hand for making sandwiches.

Ingredients

  • 1 (3 1/4-pound) lean, boned pork loin roast
  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 3 cups thinly sliced onion, separated into rings
  • 4 cups 2% low-fat milk
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 2 1/2 pounds cooking apples, cut into 1-inch pieces
  • 3 tablespoons water
  • Arugula leaves (optional)
  • Thyme sprigs (optional)

Nutrition Information

  • calories 328
  • caloriesfromfat 22 %
  • fat 7.9 g
  • satfat 3.1 g
  • monofat 3.3 g
  • polyfat 0.8 g
  • protein 27.6 g
  • carbohydrate 38.2 g
  • fiber 7 g
  • cholesterol 84 mg
  • iron 2.3 mg
  • sodium 307 mg
  • calcium 139 mg

How to Make It

  1. 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 sauté over medium heat for 7 minutes or until browned. Set aside.

  2. 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° or until tiny bubbles form around edge (do not boil). Remove from heat.

  3. 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° (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.

  4. 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.

  5. Thinly slice pork; serve with reserved braising liquid and apple mixture. Garnish with arugula and thyme sprigs, if desired.