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Pork Tenderloin in Milk

(serves 4)

1 pork tenderloin
2 sprigs rosemary
2 small onions, quartered
6 cloves garlic, peeled and squished slightly
2 cups whole milk
salt and pepper

Now line a 9x13 dish with aluminium foil and lay the rosemary in the center. Then lay the tenderloin across it, surround with the onions and garlic, and pour over the milk. Salt and pepper, and roast in the oven at 425 degrees for 35–40 minutes, depend on how done you like it. Roasted, that’s all it takes.

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[…] Pork Tenderloin in Milk 06/21 […]

June 21st, 2010 at 8:04 am

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What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Seven years later, here we are, and I am deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, bellringing, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
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Pork Ten­der­loin in Milk

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instant Tomato Ambrosia (sauce? soup? glaze?)

Pork Tenderloin in Milk

One Response to “Pork Tenderloin in Milk”

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