Name: Pork Loin Braised in Milk
Ingredients: Pork loin roast (between 2-5 lb; you can also use a pork shoulder roast); 2 tb Butter; 2 tb Olive oil; Salt; Black pepper, freshly ground; Milk to cover roast; see instructions; 2 tb Water, warm (more as needed)

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Meats, Italian, Usenet	4	Servings

INGREDIENTS

		Pork loin roast (between 2-5 lb; you can also use a pork shoulder roast)
2	tb	Butter
2	tb	Olive oil
		Salt
		Black pepper, freshly ground
		Milk to cover roast; see instructions
2	tb	Water, warm (more as needed)

INSTRUCTIONS

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
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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