Pork Loin Cooked In Milk

This is a wonderful recipe I first saw in Italian Grandmother's Cookbook many years' back but somehow i have never tried making it until now. I have altered the recipe a little and added potatoes to the wonderful sauce to make it a more substantial meal. The apple slaw is an afterthought but I think it works rather well here. If you are a non pork eater, a whole chicken works just as well with the recipe. It is worth the effort of brining the pork overnight for a even more succulent meat and only full cream milk should be used here in order to get the creamy sauce with tasty curds in it.

P.S a fennel slaw is great with this when it is in season.

serves 4 
you'll need
1kg of pork loin, brined overnight
rind of one lemon, cut into pieces
2 cloves of garlic, sliced
enough full cream milk to cover the pork
salt and pepper to taste
1 bay leaf
a handful of sage
6 potatoes, peeled and thickly sliced

To brine the pork
submerge pork in 1 part salt 15 part water brine over night

Cut little slits 2 cm apart and stuff in a piece of lemon rind with a sliver of garlic

Tie the pork loin with kitchen twine to maintain it's shape during the cooking process

Brown the tied loin evenly with a little olive oil and butter

Cover the pork with milk, add in the aromatics and seasonings and bring it to a boil. Turn it down to a low simmer and cook with the lid on for 15 minutes. Add potatoes and continue to simmer for a further 25 minutes

Remove the pork, continue to cook the potatoes til tender while the pork is resting. Check for seasonings.

Slice the pork and serve it with the potatoes and apple slaw and a ladle of the beautiful sauce.