PORK BRAISED IN MILK AND FRESH HERBS
Source: The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discoveryand Jefferson's America by Leslie Mansfield
Servings: 6

1/4 cup olive oil
2 1/2 pounds pork tenderloin
1 tablespoon minced fresh oregano
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh tarragon
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/4 cups milk (approximately)

Preheat oven to 400 degrees.

Heat the olive oil in the Dutch oven over medium-high heat. Add the pork and brown well on all sides.

Sprinkle with the oregano, rosemary, tarragon, salt, and pepper. Add enough milk to come halfway up the side of the pork.

Cover the Dutch oven and cook in the oven for 1 1/2 hours.

Remove the lid and continue to cook until the milk forms a very thick sauce and the pork is golden brown.

Transfer the pork to a cutting board and let rest for 10 minutes before carving into 1/2-slices. Spoon the sauce over the roast and serve immediately.