Milk Braised Pork - Testing

Saving this here - it's on LaMouffetteGourmande, but is an older recipe that needs to go through the testing phases to clarify how I've done it. For example, the timing is way, way off.

http://lamouffettegourmande.blogspot.ca/2011/04/simple-and-slow.html

May 4 2018 - in remaking this, I noticed that the time is way off. I wonder if I need to pay more attention to the internal temperature of the pork? How would it work in a slow cooker?

March 23, 2024 - This cooked so differently. I've reverted the recipe on La Mouffette as a draft. The recipe currently says to cook at medium, but from my experience cooking at medium does not allow for enough of the milk's water to evaporate to get to the golden curds before the loin is cooked. It might have been the size of the tenderloin I used? Anyway, I can't keep this recipe available until I figure out the rather important details of getting to the results I had before. I thought of maybe using the slow cooker with the lid off, which likely would represent a lot more milk to braise the pork, which might be fine because the cheese it creates really is wonderful.