Coconut Porc Au Lait

My first go-around with the original recipe didn't turn out quite the way I desired.  But, after a few little tweaks, the second time was a success!

As you may guess, Porc au Lait is a french dish, and is translated "pork with milk".  It uses the traditional french method of braising, or slow roasting meat in a shallow liquid. And of course, the liquid becomes a rich, delicious sauce!  Traditional Porc au Lait calls for whole milk and butter for richness.  The beauty of my recipe is that it is dairy-free, but you get the desired richness and mouthfeel of a creamy sauce from the fat (good, healthy fat) in the coconut milk. I hope you and your family enjoys it as much as we did! 
Bon Appitite'! (As Julia Childs would say)

Coconut Porc au Lait

1-2 pork tenderloins (make sure to get one that doesn't have any seasonings or sauces, I like Hormel Naturals)

3 tbs olive oil

1 large onion, chopped

1 carrot, finely diced

1 garlic clove, finely diced

1 tsp coconut flour

1 can unsweetened coconut milk

1/3 C. Chicken stock 

1 bay leaf

1 t. basil

1 t. thyme

Salt and Pepper to taste (I used about
1/2 t. salt I think)

*Xanthan Gum (optional)

Heat olive oil in a large dutch oven, season the pork liberally with salt and pepper and brown on all sides. Remove from pan and set aside. Add onion, carrot and garlic and saute for about 10 minutes. Add the flour and stir to coat, then add the coconut milk, broth, bay leaf, basil, and thyme. Bring to a boil, return the pork to the dutch oven and simmer for 45 minutes.

Remove the pork, and puree what's left in the pot. Serve sliced pork with sauce!

*Xanthan gum--This is a great thickening agent for sauces, and can be found at most grocery stores.  It's white  powder, and the brand found most easily is probably Bob's Red Mill.  When using it in a sauce, always sprinkle a very light dusting across the top of the liquid, then stir in.  If you don't just dust it over the top, it lumps up easily, and cannot be whisked out.  But, even if it happens to end up lumpy, it doesn't really have a flavor, so you'll be fine ;0)