Milk-braised Pork “Isabel’s style”

I recently learned one of the most delicious pork recipes I have ever prepared. I owe it to my wonderful sister in law Isabel. Isabel is originally from Bilbao Spain, she married my brother 11 years ago and they have two beautiful children. I love her insight into european cooking, she doesn’t give herself enough credit about how much she knows and how delicious her cooking is. We frequently exchange recipes over the phone and every time I make something she taught me, it always tastes great! Having similar lifestyles—being stay at home moms—we don’t have much time to cook, so finding delicious and easy recipes is the way to go!

The last recipe she shared with me involves very few ingredients and about 15 minutes of prep-time. Whenever you want to impress your husband or in-laws this recipe is a good candidate.

Ingredients:

Pork tenderloin or Pork shoulder (the amount is up to you, depending on how many guests)

1 onion

2 cloves of garlic

1/4 cup white wine

2 tbs olive oil

2 tbs butter

Milk

Salt and pepper

1 pinch Bay leaves and 1 pinch Thyme

Instructions:

Rub the pork with salt and pepper. Melt the butter and the olive oil in a dutch oven over medium heat (or pressure cooker if you are in a rush) . Raise the temperature to medium high heat and sear the pork on all sides, about 5 minutes on each side. Take the pork out and set it aside. Mince the onion and garlic, cook them in the olive oil mixture until transparent. When the onion is ready deglaze the dutch oven with the white wine. About 2 minutes later add the pork back into the dutch oven and add enough milk to cover the pork. Add the thyme and bay leaves. When the milk starts to boil, cover your pork and lower the heat. Let the pork simmer for 3 hours. After the three hours have passed take the pork out and blend the milk mixture with an immersion blender . This will be the sauce for your pork so it should be creamy. Slice the pork in thinly and serve with your preferred vegetables or rice. *tip: the sauce has a better texture when you prepare the recipe in a dutch oven.