Saturday, August 16, 2014

Goat Milk-Braised Pork Loin

Goat Milk-Braised Pork Loin
This recipe traditionally uses regular cow milk.  However, I had goat milk in the fridge.  Goat milk is thicker and has a tangy flavor.  It is also easier on the stomach for those who have lactose sensitivities.  The gravy from the braising liquid is delicious over rice or mashed potatoes.  You can either leave the milk curds as is or blend it up into a smoother sauce.  Tasty either way.  The acid from the milk and slow braising makes the pork loin fork tender.

Goat Milk-Braised Pork Loin
1 lb pork loin
1 1/2 cup goat milk
1 tbsp avocado oil (or any cooking oil)
salt & pepper
small pot with lid, wide enough to fit pork loin

Lightly season the pork loin with salt and pepper.  Coat bottom of pot with oil.  Heat over medium-high heat.  Sear the pork loin on all sides until light golden brown.  
Add goat milk.  Bring to a boil.  Reduce to a gentle simmer and cover.  Allow to simmer for  2 hours.  Turning the pork loin every 30 minutes.

The braising liquid should have a golden brown tint.  Milk curds would have formed.
Carefully transfer the pork loin onto a serving platter and allow to rest for 10-15 minutes.

Optional step: Allow the braising liquid to cool enough to blend.  Unless you are using a handheld blender, hot liquid will expand in your blender and you'll have a gravy explosion coming out of your blender.  Pulse 4-5 times in a blender or until smooth.

Pour the gravy into a gravy boat or small bowl with a spoon.

Slice the pork loin against the grain into 1 inch thick slices.  Serve with the gravy.

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