Milk-Braised Pork

THIS NEEDS WORK - I'VE RETURNED IT TO THE TESTING PHASE. Thank you, thank you, thank you Unemployed Cook! This recipe is terribly, dangerously delicious. It's very simple but it takes a long time and is very sticky and messy. But oh, so deliciously delicious. With my own limited finances, pork is the one meat I will only buy organic - conventional pork factory farming is just bad, bad, bad. Luckily the Vancouver Farmer's Market includes sustainable pork farmers. And when the pork loin cooks in the milk, you end up with tender succulence, and, not a sauce, but a kind of ham/cheese hybrid, brown, rich, gooey goodness. The Unemployed Cook recommends the use of a super-non-stick pan which I've never heard of, but I post it here in case you're interested: Calphalon non-stick skillet. I used a non-stick skillet and it still stuck. A small price to pay for this dish.

https://www.allrecipes.com/recipe/200620/milk-braised-pork-loin/
http://goboldwithbutter.com/slow-cooked-pork-braised-in-milk/

NOTE: THIS TAKES A SUPER LONG TIME!

1 Tbsp (1⁄2 oz/14gr) butter

Mild vegetable oil

sea salt

freshly ground pepper

1 medium pork tenderloin

.5 gallon of milk*

*I don't know how much milk I use. It depends on the size of the pan I'm cooking in - I just look to make sure the tenderloin is almost covered with milk when I have to put some in.

1. Sprinkle the tenderloin generously with salt and pepper. Heat the butter and a drizzle of oil in a heavy saute pan with a lid.
2. Brown the pork very well on all sides in the hot oil. Once finished browning, add the milk to the pan until nearly covering the meat, reduce heat to a low simmer. Cover and simmer for 30 minutes.
3. Remove the lid, raise the heat to medium. When the milk starts to boil around the meat, be vigilant! Boil the milk down, turning the tenderloin over (every half hour), until the milk resembles soft, light golden curds. Beware, those of faint heart, this can take over half and hour TAKES LONGER, RECORD TO CORRECT (try 2.5 hours as your metric, to start. This seems more realistic) of care and attention because you do not want to scorch the milk!
4. Once the milk has boiled down, add more milk to almost cover the pork, and cook down again. At this point it should be smelling incredibly good and the pork should be quite tender. Once the milk has boiled down to a thick, golden brown sauce, HOW LONG DOES THIS TAKE? remove meat (the internal temperature should be 160°F). Slice thinly and generously spoon the sauce over the top. This is a rich dish, best paired with lightly steamed vegetables to cut some of the heaviness.