Pork Loin, braised in milk with a tiny bit of rosemary
Preheat the oven to 425° F.
In a large heavy bottomed pan with a cover, place:
1 tablespoon butter
2 tablespoons vegetable oil
Heat on medium high until the butter foams, then add:
2 pork loins
Brown the pork deeply and evenly on all sides.
When the pork loins are nicely browned, add:
1 cup whole milk
Allow the milk to come to a simmer.
Cover the pot with the lid slightly ajar and roast for about 45 to 60 minutes, turning the meat from time to time, until the milk has formed nut-brown clusters.
Remove the pot from the oven and add:
1 cup milk
Let the milk come to a simmer on medium high heat, cover, lower the oven temperature to 350 F and roast again for about 35 to 45 minutes until the milk is again a nut-brown.
½ cup milk
Salt and pepper to taste
Continue to roast until the meat is very tender and the milk is thickened and nut-brown.
Remove the meat from the oven.
Let the meat rest for a few minutes.
Place the meat on a cutting board and slice.
Tip the cooking pot and spoon off as much fat as possible.
Serve the remaining nut-brown milk clusters with the pork.
Garnish with fresh chopped rosemary.