With a reasonably priced and more reasonably sized center cut pork loin available on sale this past week, I grabbed one so that I could give Italian milk-braised pork loin another go this past Friday night. Tender and tasty, adorned with that garlic-and-sage milk gravy, accompanied by roasted potatoes and buttered garden peas, it was a great way to end the week on a crappy mizzly weather day.
"Italian Milk-Braised Pork," by Lan Lam. In Cook's Illustrated, Number 127 (March & April, 2014), p. 10-11.
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