Watching Over Milk-Braised Pork Loin

Pork loin is a very lean cut. Good news if you’re watching your calories. But bad news if you’re not careful with the cooking and turn it as dry as shoe leather.
“Milk-Braised Pork Loin” gives you a leg up on that by adding milk — a lot of it — to the equation.
I’ve come across many recipes like this, in which the pork loin is submerged in milk to cover it, then simmered until tender. Those recipes always end with the milk reducing and curdling, a natural byproduct that leaves tasty yet lumpy curds that don’t make for the prettiest presentation.
This recipe differs in that the pork is simmered so gently that the milk never breaks, and remains completely liquid.
It’s from “La Cocina Vasca” (Ryland Peters & Small), of which I received a review copy.

The cookbook, which focuses on recipes from the Basque Country, was written by Madrid-born Maria Jose Sevilla, a former lecturer at the Culinary Institute of America, and writer for the award-winning BBC series “Spain on a Plate.”
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