Italian MilK Braised Pork Tenderloins

Ingredients:
• 1/4 cup sugar
• 2 to 2 1/2 pound boneless pork loin roast
• 2 ounces salt pork, chopped coarse
• 3 cups whole milk
• 5 garlic cloves, peeled
• 1 teaspoon minced fresh sage
• 1/4 teaspoon baking soda
• 1/2 cup dry white wine
• 3 tablespoons chopped fresh parsley
• 1 teaspoon Dijon mustard

Dissolve 1/4 cup salt and sugar in 2 quarts cold water and refrigerate for at least 1 1/2 hour. Remove roast From brine and pat try with paper towels.

Heat oven to 275 degrees. Cook salt pork and 1/2 cup water in Dutch oven over medium heat. Simmer until water evaporates and salt pork starts to sizzle, about 8 minutes. Continue to cook until salt pork is lightly browned and fat has rendered, 4 minutes more. With slotted spoon, discard salt pork, Keeping fat in pot.

Increase heat to medium high, add roast to pot and brown on all sides. Transfer to large plate. Add milk, garlic, sage and baking soda to pot and bring to simmer, scraping up any browned bits. Cook, stirring frequently until milk is lightly browned and has consistency of heavy cream, 15 minutes. Reduce heat to medium low and continue to cook, stirring and scrapping bottom until milk thickens to consistency of thin batter, remove from heat.

Return roast to pot and transfer to oven. Cook until meat reaches temperature of 140 degrees, approximate 45 minutes. Transfer roast to cutting board, tent with aluminum foil and allow to rest for 20 minutes.

Once roast has rested, pour any juices into pot. Add wine and return sauce to simmer over medium high heat, whisking vigorously to smooth out sauce. Simmer until sauce has consistency of thin gravy. Off heat, stir in 2 tablespoons parsley and mustard and season with salt & pepper to taste.

Slice roasts into 1/2 inch thick slices and spread on platter, spoon sauce onto meat and sprinkle with remaining parsley on top.

This sauce can be used over pasta.