Milk-braised pork loin with peas and bread

Ingredients

For 1 serving

• Pork loin150 g
• Reduced-fat milk200 ml
• Fresh sage2 g
• Garlic1 clove
• Peas150 g
• Spring onions1
• Bread40 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: April – June

Method

1. Pat the pork loin dry and season with salt and pepper. Heat half the oil in a narrow casserole over medium-high heat with the crushed garlic and sage and brown the meat for 5 minutes, turning, until golden on all sides.
2. Pour in the milk, bring to a gentle simmer, cover and cook over low heat for 50 minutes, turning the meat now and then, until the milk has curdled into a golden, grainy sauce: that's normal, blending makes it smooth.
3. Meanwhile trim and thinly slice the spring onion; after about 35 minutes heat the remaining oil in a small pan over medium-low heat, add the spring onion, peas, a pinch of salt and a splash of water, cover and cook gently for 12 minutes, until the peas are tender.
4. Take out the meat and rest it for 5 minutes; remove the garlic and sage and blend the cooking juices with a stick blender until smooth.
5. Slice the pork, spoon over the sauce and serve with the peas and bread.