Santa was very good to me this Christmas. One of my kitchen related gifts is a enamel cast iron Dutch oven!
I wanted to use it right away so I thought I would braise a pork loin. I’ve mentioned how much I like Cooking for Mr. Latte: A Food Lover’s Courtship, with Recipes and the book came to my rescue again. I found the recipe for cream braised pork in the index and got to work.
I started by rubbing the pork loin with rubbed sage and smashed garlic. I placed the pork in the fridge over night.
I browned the pork in my new Christmas gift while I warmed the half and half and cream.
After browning the loin on all sides, I added the lemon peel, garlic, and half and half and cream until 2/3 of of the loin was covered.
I took the remaining cream, and half and half and braised Brussels sprouts.
The pork loin simmered for about 45 min. I removed it from the pan and covered it in tin foil so it could rest. I heated the half and half to reduce it and make the sauce.
Pat loved it and so did I, another winner from Amanda Hesser.