Directions

1. Peel and slice garlic.
2. Pierce tenderloin at even spacing (as shown).
3. Insert garlic slices into holes in the tenderloin.
4. Thinly coat tenderloin with olive oil.
5. Pre-heat pan and remaining olive oil (Medium/High Heat).
6. Brown (braise) pork tenderloin on all sides (10-12 minutes).
7. Pour in wine and cover with the lid “gapped” to allow venting.
8. Reduce heat to low, cook an additional 10-15 minutes.
9. Once wine has evaporated to ½ of its volume, pour in milk.
10. Keep heat on low and cover pan with the lid “gapped” to allow venting.
11. Cook for an additional 10-15 minutes.
12. Once liquid has evaporated to 2/3-3/4, you are ready to serve.
13. Slice on bias, add au jus (pan juices), garnish and serve.