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From the "not your mother's slow cooker cookbook" I'm making this for the first time so I'll let you know if we liked it. It's really easy.
Pork Tenderloin Braised in Milk with Fresh Herbs
1/4 cup olive oil
2.5 # pork tenderloin, trimmed and blotted dry
1 T minced fresh oregano
1 T minced fresh tarragon
2 t minced fresh rosemary
1.75 t salt
8 grinds of black pepper
2 to 2.25 cups hot whole milk
In a large skillet over medium high heat, warm the oil until very hot. Add the meat and cook until browned on all sides, 4 to 5 minutes total. Transfer to the slow cooker. Sprinkle with the herbs, salt & pepper. Add the milk; it should come halfway up the sides of the pork. Cover and cook on low until the pork is fork tender; 5 to 6.5 hours.
Transfer the pork to a warm platter and let rest for 10 minutes. Cut the roast into 1/2 thick slices and spoon over the creamy, thick sauce.
Serves 6
The notes say this recipe was originally in "The Lewis and Clark Cookbook"