Grange Kitchen's milk braised heritage pork tenderloin

(WJBK) -- Get this recipe courtesy of Chef Brandon Johns from Grange Kitchen and Bar in Ann Arbor. This recipe serves 2 people.

For Pork:

Ingredients:
Pork tenderloin - 1 whole tenderloin, trimmed about 12 oz
Salt and pepper  to taste
Butter - 1 tablespoon
Whole milk - 2 cups
Fresh thyme - 2 sprigs
Fresh rosemary - 2 sprigs
Garlic - 2 cloves, smashed

Method:
Season the pork generously with salt and pepper.  Set aside for 30 minutes.
Place milk, herbs and garlic in sauce pot, season with salt and pepper and bring to simmer.
Heat a skillet to medium high heat add butter and lightly sear pork on all sides, 1 minute on each side.
Transfer pork to the simmering milk mixture.
Cook until pork reaches a temperature of 140 degrees.
Remove and allow the pork to rest 5 minutes.  Slice and serve.

For the Sauce:

Ingredients:
Apple cider vinegar - ½  cup
Honey - 2 tablespoons
Apple cider - ¼ cup
Pork or chicken stock - 1 cup
Salt and pepper to taste
Butter - 1 tablespoon

Method:
Place vinegar, honey, and cider in small sauce pot over medium high heat.
Reduce mixture by 80 percent.
Add stock and reduce by 60 percent.
Swirl in butter and season with salt and pepper to taste
Keep warm.