Milk-Braised Pork Tenderloin with Spinach and Straw

Name: Milk-Braised Pork Tenderloin with Spinach and Strawberry Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 6-ounce pieces of trimmed pork tenderloin; Salt and freshly ground white pepper; 1 1/2 tablespoons tarragon mustard or Dijon mustard; 3 tablespoons extra-virgin olive oil; 2 cups whole milk; 4 garlic cloves, halved; 1 sage sprig; 2 large sage leaves, minced, plus 12 small sage leaves, for garnish; 1 tablespoon tawny port or oloroso sherry; 2 cups baby spinach leaves; 4 large strawberries, cut into matchsticks

Servings: persons

Four 6-ounce pieces of trimmed pork tenderloin
Salt and freshly ground white pepper
1 1/2 tablespoons tarragon mustard or Dijon mustard
3 tablespoons extra-virgin olive oil
2 cups whole milk
4 garlic cloves, halved
1 sage sprig
2 large sage leaves, minced, plus 12 small sage leaves, for garnish
1 tablespoon tawny port or oloroso sherry
2 cups baby spinach leaves
4 large strawberries, cut into matchsticks

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

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Four 6-ounce pieces of trimmed pork tenderloin, Salt and freshly ground white pepper, 1 1/2 tablespoons tarragon mustard or Dijon mustard, 3 tablespoons extra-virgin olive oil, and more.

Yes, Milk-Braised Pork Tenderloin with Spinach and Strawberry Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Milk-Braised Pork Tenderloin with Spinach and Strawberry Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions