Title: Pork loin braised in milk
 Categories: Meats, Italian, Usenet
      Yield: 4 Servings
 
           Pork loin roast
           -(between 2-5 lb; you
           -can also use a pork
           -shoulder roast)
      2 T  Butter
      2 T  Olive oil
           Salt
           Black pepper,
           -freshly ground
           Milk to cover roast;
           -see instructions
      2 T  Water, warm
           -(more as needed)
 
  Find a saucepan that fits the pork roast closely, but still allows
  you to turn the roast in it.  Add the butter and oil to the pan.
  Heat at medium-high heat. Brown the roast on all sides.
  
  Add salt and pepper to taste.  Add enough milk to cover 3/4 of the
  meat. Cover the saucepan, but leave the lid ajar.  Turn the heat down
  to medium and cook for 1 1/2 to 2 1/2 hours, until the sauce has
  reduced to thick, nut-brown clusters. If the sauce has not reduced
  after 2 1/2 hours, remove the meat, keep it warm, and increase the
  heat to high until the sauce thickens.
  
  Remove the roast from the sauce, if you haven't already.  Turn the
  heat down and skim the fat from the sauce. Add the water, turn the
  heat to high, and scrape the bottom of the saucepan (there will be a
  crust on the bottom that you'll want to get loose).
  
  Return the meat to the pan, warm it up, and serve it with the sauce.
  
  The cleanup for this recipe takes a while, because the saucepan gets a
  crust on the bottom.
  
  NOTES:
  
  *  Italian-style pork roast in milk -- I got this recipe from a
  friend, who got it from a cookbook in Italy.  It is very rich and
  flavorful.  I have not seen this method of preparation in any other
  recipe. Yield: Serves 4-6.
  
  : Difficulty:  easy.
  : Time:  5 minutes preparation, 2-3 hours cooking.
  : Precision:  no need to measure.
  
  : Jeff Lichtman
  : Relational Technology, Inc., Alameda, California, USA
  : {amdahl,sun}!rtech!jeff     {ucbvax,decvax}!mtxinu!rtech!jeff
  
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