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.

Recipe by Cooking Light September 1997


Recipe Summary

6 servings (serving size: 3 ounces pork, about 1/3 cup braising liquid, and 1/2 cup cooked apples)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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 arugula and thyme sprigs, if desired.

Nutrition Facts

328 calories; calories from fat 22%; fat 7.9g; saturated fat 3.1g; mono fat 3.3g; poly fat 0.8g; protein 27.6g; carbohydrates 38.2g; fiber 7g; cholesterol 84mg; iron 2.3mg; sodium 307mg; calcium 139mg.