This recipe comes from Hugh Fearnley-Whittingstall The River Cottage Meat Book (278) and it is very good. I made it last Friday and we had it in bowls ladled over swiss chard with home-made bread on the side – yum yum. I used the tenderloin of pork – I think
Pork cooked in milk: tenderloin (or loin), nutmeg, olive oil, butter, 1 litre raw milk, 1 tsp brown sugar, 2 bay leaves, few sprigs of thyme, zest of one lemon, salt and pepper. Season the pork with salt, pepper and nutmeg and sear in a pan with the olive oil
melt the butter in a small-ish casserole dish. Heat up the milk and add half to the butter. Add in the sugar and stir. Put the meat in the dish adn cover with hot milk. Bring to a simmer then add the bay leaves, thyme, lemon zest, seasoning and some more nutmeg. Cover with the lid, leaving a small gap and cook very gently for a couple of hours until the meat flakes.
N.B. We had leftovers in a burrito with refried beans for two more nights!