Shaun, I made Saveur's version of the pork loin braised in milk last night. REC

[Marg CDN]

You are so right that it is far better than Marcella's. So far better that I would never consider doing hers again.

I had a 3 pounder that had an unusual amount of marbling. I cut it in half (and have the remaining half to think of for tonight) and used only 1 cup each milk and cream but all the lemon and sage and almost all of the garlic for the full recipe. It was a particularly perfect piece of meat for this recipe. I used quite a lot of sage as it is still carrying on under my snow-collapsed greenhouse.

It was simply outstanding. I boiled the 'sauce' at the end and it became almost brown and soooo delicious.

Thank you for posting. 10/10

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=75258

 

[shaun-in-to]

I'm salivating! Glad you liked it so much, Marg. "Outstanding" is a suitable word.

 

[music-city-missy]

That's too funny - I made Marcella's version last night. I'll have to try this version

but we love it. Of course, I have tweaked hers since I use it and have seen others. Last night I made it with my new 'find' pork - local farmer growing a heritage breed. And it was even better than before. Simple but very nice way to do pork.