Milk-Braised Pork Tenderloin with Spinach and Strawberry Salad
Braising a seared pork tenderloin in milk gives it a lovely silkiness, and the milk a delicious, savory caramel flavor. The milk will gently curdle as the meat cooks, forming small lumps; pureeing it with an immersion mixer will smooth it out again. The strawberries in the salad can be simply halved, but julienning them whimsically disguises their shape (they begin to resemble sliced red peppers)—making their sweetness a pleasant surprise.
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