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1
Season the pork with salt and white pepper, then slather it with the mustard.
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2
In a medium nonstick skillet, heat 2 tablespoons of the olive oil.
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3
Add the pork and cook over moderately high heat, turning twice, until browned, about 9 minutes.
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4
Transfer the pork to a plate.
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5
Pour off the oil in the skillet.
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6
Add the milk, garlic and sage sprig.
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7
Simmer over moderately low heat until the garlic is almost tender, about 20 minutes.
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8
Add the pork to the skillet along with any accumulated juices and simmer, turning the pieces every 5 minutes, until an instant-read thermometer inserted at the thickest point registers 140, about 20 minutes.
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9
Transfer the pork to a plate.
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10
Cover with foil and keep warm.
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11
Discard the sage sprig.
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12
In a blender, puree the milk with the garlic until smooth.
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13
Return the sauce to the skillet, stir in the minced sage and season with salt and white pepper.
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14
In a medium bowl, combine the remaining 1 tablespoon of oil with the port and season with salt and white pepper.
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15
Slice the pork 1 inch thick and arrange on plates.
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16
Spoon the garlic-sage milk sauce on top.
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17
Garnish with the small sage leaves.
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18
Toss the spinach and strawberries in the dressing and serve the salad alongside the pork.
