2½ lbs. boneless pork loin
4-5 cups whole milk
2 Tbsp. unsalted butter
1 Tbsp. olive oil
1 clove garlic, minced
4 tsp. sage
1½ tsp. rosemary
1 tsp. salt
½ tsp. pepper

Combine minced garlic, sage, rosemary, salt and pepper and rub onto pork loin 1 hour before cooking. Tie the pork with string to form an even roll. Using a medium sized Dutch Oven or 3½-quart dish, heat olive oil and butter over medium-high heat. When mixture begins to foam, add pork loin and brown, rotating until golden brown on all sides. Add milk until the loin is covered halfway. Partially cover with lid to keep milk from boiling over and bring to a slow rolling boil. Rotate pork every 20 minutes, adding milk if needed to maintain depth, until internal temperature reaches 145°. The milk will coagulate while you cook to help form the base of the pan sauce. Remove cooked pork from milk, wrap with foil and set aside. Increase flame to medium-high and reduce to form a sauce like country gravy. (Add milk if needed to thin.) Pour pan sauce over sliced pork loin and serve.

Recipe developed by Jason Bridgeman and his mom
Mooo News, October 2014