Pork Tenderloin in Milk

How to prepare pork tenderloin in milk

1. Heat the oil and butter in a large, tall pot. Brown the meat on both sides.
2. Add the rosemary, bay leaves, thyme, and garlic cloves between the pieces of meat.
3. Add the peeled and cubed potatoes. Add the milk. Season with salt, black pepper, and nutmeg. Stir gently.
4. Bring to a boil and reduce to low heat. Remove the meat and then the potatoes (with a slotted spoon) after 20 minutes (if you have 2 tenderloins of 250 g each) or after 30-35 minutes (if you have a single larger tenderloin of 400-500 g). Cover the meat with aluminum foil until serving.
6. Mash the potatoes with a potato masher and add hot milk from the pot. Use as much milk as needed to get a creamy mash. Adjust the salt.
7. Let the remaining sauce in the pot reduce for another 10 minutes. Strain the sauce. Put it back in the pot and thicken over low heat with 1 teaspoon starch dissolved in 2 tablespoons cold water.
8. To serve, slice the tenderloin, place next to the mashed potatoes, and pour sauce on top.

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