Milk & sour cream braised pork

Made this tonight, riffing on a recipe I stumbled across a while ago. I changed it up a lot (it originally had no sour cream, onions, or garlic), so I’m calling this my own! Woo!

Ingredients

pork loin roast, 2-3 lbs
salt & pepper
2 tbsp olive oil
1 cup sour cream
2-3 cups milk
1 cup chicken stock
1 onion, diced
Zest from one lemon
5-6 garlic cloves, minced
1/4-1/2 c vermouth (optional)
10-20 fresh sage leaves, torn into thirds
3 tbsp butter

Method

Preheat your oven to 325F.
Generously salt & pepper the pork & let sit at room temp for 20 mins or so.
Heat olive oil in a smallish dutch oven or stock pot (with a lid!) large enough to snugly hold the roast & liquids. (Mine’s a 5 qt oval cast iron pot.)
Brown the pork on all sides, and set aside.
Let the pot cool a little so the butter doesn’t burn, and add the butter. Throw in the onions and saute those for a bit over med-low heat ’til translucent.
While the onions are doing their thing, mix the sour cream and milk together in a bowl until well blended. This just eliminates any sour cream lumps. Add the chicken stock to this mixture as well.
Back to the pot of onions — add the lemon zest and garlic, and saute those for 4-5 mins.
Turn up the heat a bit and add the vermouth if you’re using it. Let this cook down and reduce for a bit.
Throw in the sage leaves, and stir until wilted.
Put the pork back in the pot, and pour the milk/sour cream/chicken stock mixture over top.
Cover and transfer into the now heated oven.
Braise at 325F for 4-5 hours, checking every hour or so to make sure it’s all nice and happy.
About 30 mins before you plan to eat, take the lid off the pot, give the sauce a nice stir, then stick it back in the oven to reduce and thicken (leaving the pork in there…the pork is happy).
Remove from the oven, move pork to a plate to rest for 10 mins.
Slice pork, put it on some egg noodles or rice or mashed potatoes or something, and spoon over a generous amount of the sauce. Yum.