Tender and fragrant. Bill created this dish one cold winter night. Serve with boiled Yellow Finn potatoes and salad, or any other mild sides. The vanilla flavor permeates and sings in your mouth.
1.5 lb. Pork Tenderloin
6 shallots
1 TBS. butter
1 TBS. canola oil
salt and pepper
1.5 cups whole milk
1 tsp. vanilla
In a Dutch oven, sauté the diced shallots in oil and butter until translucent. Add and brown the tenderloin. Salt and pepper. Add milk, and let it bubble both covered and uncovered for 30-35 minutes, turning the meat occasionally, until tender. Remove the meat. Reduce the sauce on medium heat until it’s brown. Add the vanilla. Slice the meat and serve it with sauce on top or on the side.