Grange Kitchen's milk braised heritage pork tenderloin - New York News

Grange Kitchen's milk braised heritage pork tenderloin

Posted: Updated:

(WJBK) -- Get this recipe courtesy of Chef Brandon Johns from Grange Kitchen and Bar in Ann Arbor. This recipe serves 2 people.

For Pork:

Ingredients:
Pork tenderloin - 1 whole tenderloin, trimmed about 12 oz
Salt and pepper  to taste
Butter - 1 tablespoon
Whole milk - 2 cups
Fresh thyme - 2 sprigs
Fresh rosemary - 2 sprigs
Garlic - 2 cloves, smashed

Method:
Season the pork generously with salt and pepper.  Set aside for 30 minutes.
Place milk, herbs and garlic in sauce pot, season with salt and pepper and bring to simmer.
Heat a skillet to medium high heat add butter and lightly sear pork on all sides, 1 minute on each side.
Transfer pork to the simmering milk mixture.
Cook until pork reaches a temperature of 140 degrees.
Remove and allow the pork to rest 5 minutes.  Slice and serve.

For the Sauce:

Ingredients:
Apple cider vinegar - ½  cup
Honey - 2 tablespoons
Apple cider - ¼ cup
Pork or chicken stock - 1 cup
Salt and pepper to taste
Butter - 1 tablespoon

Method:
Place vinegar, honey, and cider in small sauce pot over medium high heat.
Reduce mixture by 80 percent.
Add stock and reduce by 60 percent.
Swirl in butter and season with salt and pepper to taste
Keep warm.

  • Recipe CollectionMore>>

  • Jeremy Restaurant & Bar Closing May 3, 2014

    Jeremy Restaurant & Bar Closing May 3, 2014

    Friday, April 18 2014 8:44 AM EDT2014-04-18 12:44:46 GMT
    After more than a decade in Keego Harbor, Jeremy Restaurant Bar is closing.
    After more than a decade in Keego Harbor, Jeremy Restaurant Bar is closing.
  • Sindbad's Pickerel Picatta

    Sindbad's Pickerel Picatta

    Friday, April 18 2014 6:04 AM EDT2014-04-18 10:04:00 GMT
    Get this recipe courtesy of Sinbad's chef John Flemming. Learn more at sindbads.com.
    Get this recipe courtesy of Sinbad's chef John Flemming. Learn more at sindbads.com.
  • Shepherd's Pie with Easter Leftovers

    Shepherd's Pie with Easter Leftovers

    Thursday, April 17 2014 8:20 AM EDT2014-04-17 12:20:44 GMT
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
Powered by WorldNow
Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices