Pork Tenderloin Braised in Milk with Fresh Herbs

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(1 review)

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I wonder if my slow cooker's "low" setting is higher than this cookbook expects. At 4 hours, this looked ready to eat, and at 5, the sauce was broken and the meat slightly dry. The herb flavor was nice; I reduced the amounts by about half because I was using dried herbs, not fresh, but next time I'd use more.

I'll definitely be coming back to this recipe, to try and work out the timing.

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