Ingredients
>
2 (2 1/4 lb) pork tenderloin
>
2 tbsp canola oil
>
2 cups whole milk
>
1 lemon
>
6 cloves garlic
>
4 sprigs rosemary, plus more to garnish
>
1 tbsp cornstarch
To Serve:
>
Mashed potatoes
>
Cauliflower rice
To Garnish (Optional):
>
2 tbsp chopped parsley
Steps
1
Pat the pork dry with paper towels. Season with salt and pepper. In a Dutch oven, heat the oil on medium-high. Add pork and cook 7–8 min., until lightly browned all over, turning occasionally. Transfer seared pork to a plate. Remove pot from heat and carefully drain all but 2 tbsp fat.
2
Heat same pot on medium-high. Add the milk and scrape up any browned bits from the bottom of the pot with a spatula. Using a vegetable peeler, peel the lemon, then cut in half. Add lemon peel, lemon halves, the garlic, and rosemary to pot. Season with salt and pepper. Return seared pork to pot. Cover and reduce heat to a simmer. Cook 40–50 min., until the internal temperature of pork is 145°F.
3
Using tongs, transfer pork to a cutting board. Using a slotted spoon, remove and discard rosemary sprigs, lemon halves, and lemon peel. In a small bowl, whisk ¼ cup braising liquid and the cornstarch until completely smooth. Using a whisk or immersion blender, slowly add cornstarch mixture to pot and stir, whisking constantly. Season with salt and pepper. Cook 2–3 min., until sauce is thickened. Thinly slice pork and spoon sauce on top. Serve pork with the mashed potatoes or cauliflower rice. Garnish with rosemary and parsley, if desired.
Tips
Pork Sandwiches with Provolone and Broccoli Rabe: To serve as another meal for four, reserve three-quarters of the cooked pork and thinly slice. In a 12-inch skillet, heat 1 tbsp olive oil on medium-high. Coarsely chop 1 bunch broccoli rabe and add to skillet. Add 1 clove garlic (minced) and ¼ tsp crushed red pepper. Season with salt and pepper. Cook 7–8 min., until broccoli rabe is tender. Preheat broiler. Toast 4 hamburger buns or rolls (halved) under broiler.
