Pork Braised In Milk With Apples

• 1 (3 1/4-pound) lean, boned pork loin roast
• 2 teaspoons olive oil
• 2 teaspoons butter
• 3 cups thinly sliced onion, separated into rings
• 4 cups 2% low-fat milk
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 2 1/2 pounds cooking apples, cut into 1-inch pieces
• 3 tablespoons water
• Arugula leaves (optional)
• Thyme sprigs (optional)

1. Trim fat from pork. Heat oil and butter in a large Dutch oven over medium-high heat. Add pork, and cook 6 minutes, browning on all sides. Remove pork from pan. Set aside, and keep warm. Add onion to pan, and saute over medium heat for 7 minutes or until browned. Set aside.
2. While onion cooks, prepare the milk mixture. Combine milk and bay leaves in a large heavy saucepan. Cook mixture over medium-high heat to 180u0b0 or until tiny bubbles form around edge (do not boil). Remove from heat.
3. Rub pork with thyme, salt, pepper, and garlic; insert meat thermometer into thickest portion of pork. Return pork to pan; add milk mixture. Cover; bring to a simmer over medium heat. Reduce heat to low; cook 1 hour and 15 minutes or until thermometer registers 160u0b0 (slightly pink), turning once. (Do not boil.) Discard bay leaves. Remove pork from pan, reserving 2 1/4 cups braising liquid. Discard remaining braising liquid.
4. While pork cooks, prepare the apple mixture. Combine apples and water in a large saucepan. Cover; cook over medium heat 15 minutes or until tender, stirring occasionally. Partially mash apples with a fork. Set aside; keep warm.
5. Thinly slice pork; serve with reserved braising liquid and apple mixture. Garnish with arugula and thyme sprigs, if desired.

lean, olive oil, butter, onion, milk, bay leaves, thyme, salt, pepper, garlic, cooking apples, water, arugula, thyme

Taken from www.myrecipes.com/recipe/pork-braised-milk-with-apples (may not work)