Milk-Braised Pork Tenderloin With Spinach And Strawberry Salad

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Four 6-ounce pieces of trimmed pork tenderloin

Salt and freshly ground white pepper

1 1/2 tablespoons tarragon mustard or Dijon mustard

3 tablespoons extra-virgin olive oil

2 cups whole milk

4 garlic cloves, halved

1 sage sprig

2 large sage leaves, minced, plus 12 small sage leaves, for garnish

1 tablespoon tawny port or oloroso sherry

2 cups baby spinach leaves

4 large strawberries, cut into matchsticks

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