Pork Loin Braised in Milk

Recipe from: The Classic Italian Cookbook by Marcella Hazan
1, 2, 3, 4,  

Ingredients

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 pounds pork loin in one piece, with some fat on it, securely tied
• 1 teaspoon salt
• freshly ground black pepper
• 2 ½ cups WHOLE milk
• Shallots
• 2 sprigs of rosemary

Directions

1. Heat the butter and oil over medium-high heat in a casserole large enough to just contain the pork.
2. When the butter foam subsides add the meat, fat side facing down. Brown thoroughly on all sides, lowering the heat if the butter starts to turn dark brown
3. Saute the shallots and rosemary
4. Add the salt, pepper and 1 cup of milk. (Add the milk slowly, otherwise it may boil over.) 
5. Shortly after the milk comes to a boil, turn the heat down to medium, cover, but not tightly, with the lid partly askew, and  simmer for about an hour until almost all the milk has evaporated and all that is left is this wonderful sauce of browned milk solids. Turn and baste the meat from time to time.
6. Add another cup of milk and simmer covered for 30 minutes. Partially open lid and simmer for another half hour until once again most of the milk has evaporated.
7. Add the last 1/2 cup of milk and simmer for another 20-30 minutes, making sure to scrape the bottom of the pan every so often to make sure that there are no burnt parts. 
8. 145 is the magic temperature to turn the heat off at!  If, before the meat is fully cooked, you find that the liquid in the pot has evaporated, add another 1/2 cup of milk, repeating the step if necessary.
9. Adjust seasonings at this point.
10. Once all the milk has evaporated into this nutty, thick sauce, turn off heat and remove pork. Transfer to a cutting board.
11. Let the pork rest for about 5-10 minutes. Meanwhile, spoon off the fat from the sauce (There may be as much as 1 to 1 ½ cups of fat to be removed.) .
12. Slice pork and spoon milk sauce on top 

Note: Check the pork at 30 minutes and keep slowly adding milk as it turns into that brown stuff!  I checked it at 1 hour and it was 180 :( very over done.