Filet de porc à l’ail infusé lait (Pork Tenderloin with Garlic Infused Milk)

When you think of French Food, what comes to mind? I think rich, creamy – lots of butter, heavy cream and all things decadent. This recipe is no exception – it is rich, creamy and wonderfully delicious. Interestingly enough, there is no butter or cream, yet there is no skimping on flavor. The pork is cooked in milk – yep – milk, rendering a pork that is tender and moist. It gets even better . . . the milk is infused with garlic – lots of garlic – whole cloves of garlic. And to finish it all off, a beautiful “gravy is thickened with bread. Leave it to the French (who have wonderful breads to begin with) to use something so simple as bread as a thickening agent!

This is not something you would make mid-week, unless you have a few hours to spare, but as a lazy weekend treat, it is soooo good. The up-front prep work is simple – then there’s nothing to do but wait. Relax, put your feet up, enjoy a leisurely cup of coffee while the house fills with the incredible aromas drifting from the kitchen. Once the tenderloin is cooked, all that’s left to do is make the gravy from the pan liquids. This dish is great with mashed potatoes and pan seared asparagus.

The first time I made this, Hubby wandered into the kitchen looking for yet another between meal “snack”. He watched for a few minutes as I poured milk over a beautiful pork tenderloin. He made a strange face – curious yet unsure. Trust me, I assured him – it’s going to be good. It was beyond good! And he loved it. Hope you love it, too.

French Pork Tenderloin with Garlic Infused Milk
12 cloves garlic, peeled
2 1/2 pound pork loin roast
about 1 quart of milk
1/2 teaspoon salt
1/2 teaspoon pepper
pinch of nutmeg
3 slices white bread, crusts removed

Peel garlic, set aside until ready to use.

Place the pork loin roast in a sturdy pot that allows just enough room to easily turn it. Pour in milk to a level that covers 3/4 of the roast. Sprinkle with salt, pepper and nutmeg. Add peeled garlic cloves. Turn the roast over in the pot.

Place the pot on medium heat and bring to a boil. Reduce heat so that milk is just barely boiling and place the lid on the pot leaving a small opening.

Simmer at this very low boil for 1 1/2 hours or until the roast is cooked through. Turn the roast several times during the cooking.

When it is done cooking, remove the roast from the pan and wrap tightly in foil to keep the meat warm. Trim crusts from bread, set aside.

Fish out the cloves of garlic from the cooking liquid and strain the rest of the liquid into a blender.

Add the cloves of garlic and the bread to the blender and then blend until smooth. Season to taste with salt and pepper.

Pour milk mixture into a saucepan. Heat over medium heat to thicken, about 5 minutes.

To serve, slice pork roast, place on a rimmed serving platter and pour sauce on top.

**********************

Looking for more wonderful French recipes? Try Chicken Normandy – Ooh La-La! – a wonderful dish perfect for Autumn made with luscious apples and a splash or three of Cognac. Don’t forget to let me know what you think. Thanks for stopping by!

2 thoughts on “Filet de porc à l’ail infusé lait (Pork Tenderloin with Garlic Infused Milk)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s