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The concept of braising pork in milk seemed odd. But the slow cook delivers a juicy cut of meet and super savory sauce.
1 (2 1/2 pound) boneless pork loin roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 tablespoons butter
3 cups whole milk
1 teaspoon chopped fresh rosemary
1 clove garlic, minced
3 tablespoons water
Season pork loin with salt and pepper. Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides. Slowly pour the milk in with the pork. Stir in the rosemary and garlic. Allow the milk to come to boil, then lower the heat to medium-low. Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes. Remove pork and set aside to rest.
If the milk is not already a nutty brown color, increase the heat until the milk beings to brown. Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Slice the pork and serve with the milk sauce.
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 cheazza
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Mauren_Puckett
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