Pork in milk

• Brine the pork loin for at least a day.  It needs all the help it can get.
• Preheat oven to 300F (or get your sous vide ready)
• Bring 4 cups whole milk to a boil and add .5 cup lemon juice (2 big lemons).  It will curdle, but you'll blend it together once the dish is finished.
• Wash the brine off of the pork and stick it in a cooking vessel with the curdly milk stuff.  Use a cooking vessel that is similar in shape to the loin.  Make sure the milk will cover the pork loin.  Add about 10 fresh tarragon leaves.  If using sous vide, stick all that junk in a bag and toss into the water bath.
• Cook until pork reaches 140F (or to whatever temperature you believe is safe.  If using sous vide, I'd have the temp at 138-148f)

After the pork is done, drain the liquid off.  Brown the pork loin with a blowtorch, grill, or under the broiler.  Take out the tarragon leaves and blend the remaining liquid until you get a creamy sauce.  If you sous vide the pork, you're going to have to take all the liquid out and boil at high heat until reduced to half, then blend it.  While the meat is easier to make in the sous vide without screwing up, you'll miss out on all the subtle caramelization of the milk proteins in the oven if you had braised it.

Cut the pork loin into chops, keeping the the slices somewhat together.  Pour half the sauce on a long plate and arrange the chops on the sauce.  Then pour the remaining sauce on top in an aesthetically pleasing fashion.  Garnish with parsley (or don't, whatever).