2 Tbs (30 ml) butter
2 lb (900 g) pork loin roast
Salt and freshly ground pepper to taste
2 1/2 cups (625 ml) whole milk
2-3 Tbs (30-45 ml) water
Heat the butter over high heat in a pot just large enough to
hold the pork. Season the pork with salt and pepper and
brown on all sides. Reduce the heat to low and add the milk.
Simmer partially covered for 1 1/2 to 2 hours, until the meat
is tender and the milk has been reduced to nut-brown
clusters. Remove the meat and allow to rest 10 to 20
minutes before slicing. Skim off and discard the fat from the
pot, being careful to leave the clusters of milk solids
behind. Add the water and cook over high heat, whisking
constantly, until the water has evaporated. Adjust the
seasoning of the sauce and spoon it over the sliced pork.
Serves 4 to 6.
