It’s genius.
You know what that perfectly fine piece of pork sitting in front of you needs? A nice cold glass of milk.and pour over our cereal—have mingling with a glorious pork tenderloin or chop?
The answer comes from legendary cookbook author Marcella Hazan. She included a recipe for pork braised in milk in 1984's, which calls for slowly braising pork loin in milk until it's cooked through. Milk plays a vital, tenderizing role in aAnd yet the image of a large piece of meat sitting in warm milk was enough to deter me from the technique for years. Then, one day, I broke down and tried it.
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