Directions: |
Directions:For the Pork:
For Milk-Braised Pork Tenderloin, preheat oven to 425 degrees. In large self-sealing plastic bag, combine flour, salt, ginger, and pepper. Place tenderloins. One at a time, in flour mixture. Seal bag. Shake well to coat, shaking off excess flour. Set tenderloins aside.
In small bowl, whisk together ½ cup milk and remaining flour mixture; set aside. In extra-large cast iron or oven-going skillet, melt butter together with oil over medium heat. Add tenderloins; sear 5 minutes, turning twice to brown on all sides. Add milk mixture to skillet. Bring to boil, stirring until thickened and bubbly. Turn meat to coat in sauce. Add remaining 1 cup milk to skillet. Bring to boil. Cover skillet; transfer to oven. Bake 16 to 18 minutes or until pork is 145 degrees when tested with an instant-read thermometer, turning once halfway through baking time. Remove meat from skillet. Over medium-high heat, cook and stir milk mixture, whisking briskly until smooth and bubbly. Remove from heat. Return pork to skillet; turn to coat in sauce. Transfer port to cutting in board. Cover with foil. Let stand 10 minutes before slicing.
To serve: Top tenderloin slices with peach chutney. Sprinkle cracked black pepper. Makes 8 servings.
For the Peach Chutney:
In medium saucepan, melt 1 tablespoon butter over medium heat. Add 1 minced green onion and 1 teaspoon fresh grated ginger; cook 1 to 2 minutes or until fragrant. Add 2 cups peeled, chopped peaches, 3 tablespoons golden raisins, ¼ cup water, 1 tablespoon each packed brown sugar and sherry vinegar, and pinch of salt and pepper to saucepan. Stir to combine. Bring to boiling. Reduce heat. Simmer, uncovered, 5 minutes. Stir in 2 teaspoons of honey. Set aside; cool to room temperature. Mixture will thicken as it cools. Makes 1 ¾ cups |
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