{"id":9793,"date":"2009-12-05T19:05:34","date_gmt":"2009-12-06T00:05:34","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=9793"},"modified":"2009-12-05T19:05:36","modified_gmt":"2009-12-06T00:05:36","slug":"milk-braised-pork-with-mustard-sauce%e8%b1%9a%e8%82%89%e3%81%ae%e7%89%9b%e4%b9%b3%e7%85%ae%e8%be%bc%e3%81%bf%e3%81%a8%e3%83%9e%e3%82%b9%e3%82%bf%e3%83%bc%e3%83%89%e3%83%9f%e3%83%ab%e3%82%af%e3%82%bd","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=9793&lang=en","title":{"rendered":"Milk Braised Pork with Mustard Sauce
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\"IMG_9332\"<\/a><\/p>\n

Mild Braised Pork with Mustard Sauce<\/strong>
\nDinner November 29, 2009<\/em><\/p>\n

I don’t know if that was milk or what. But this milk braised pork turned out to be super tender and juicy. I was almost too shocked to believe pork could be so tender.<\/p>\n

Recipe (adapted from Pork Loin Braised in Milk in “All About Braising”)
\n1. Salt and pepper pork loin.
\n2. Brown the meat with butter in a large pot.
\n3. Add milk, sliced onion, peeled garlic, sage, and boil.
\n4. Place the pot in the oven at 275F cook until the internal temperature of the meat reaches 150F.
\n5. Take the meat out of the pot and cover with foil to keep it warm.
\n6. Place the pot on the stove.
\n7. Add Dijon mustard, sugar, heavy cream, and puree with hand mixer.
\n8. Add flour\/butter mixture to make the sauce thicker.
\n9. Put chopped sage, squeeze fresh lemon juice, and salt and pepper.
\n10. Pour the sauce over sliced meat.<\/p>\n

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Mild Braised Pork with Mustard Sauce Dinner November 29, 2009 I don’t know if that was milk or what. But this milk braised pork turned out to be super tender and juicy. I was almost too shocked to believe pork could be so tender. Recipe (adapted from Pork Loin Braised in Milk in “All About […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,15,7],"tags":[],"class_list":["post-9793","post","type-post","status-publish","format-standard","hentry","category-meat","category-other","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9793","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9793"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9793\/revisions"}],"predecessor-version":[{"id":9842,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9793\/revisions\/9842"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}