Serves 6 to 8

     In this recipe, the pork is typically seasoned with only salt and pepper, nearly covered with milk and braised until the milk is reduced by half. Periodically during the cooking time the roast is turned so that as the milk evaporated, the meat takes on a caramel color, imparting flavor to the milk. I have adapted this recipe and added onions and garlic to enhance the sauce which I made using the milk and a cornstarch slurry. This works well with boneless loin as well. Use a pre-soaked clay roasting pot, or a deep sided oven-proof dish (Pyrex, Corning Ware) or roasting pan, just large enough to accommodate the roast. Using a clay pot, helps the milk to evaporate as well.

• 4 pound pork loin roast, bone-in
• 1 tablespoon coarse salt or to taste (Keep in mind coarse salt is nearly half the saltiness of the same measure of fine table salt)
• 1/2 teaspoon white ground pepper
• 3 cups whole milk or as needed
• 2 cloves garlic, mashed and left whole
• 1 medium onion, optional
• 2 tablespoons butter
• 2 tablespoon cornstarch
• 2 tablespoons water

1. Preheat the oven to 375 degrees F.
2. Season the roast well with the salt and pepper. Place the meat into the pot or pan. Pour in just enough milk to come 3/4 up the side of the meat. Mash a clove of garlic and toss it into the milk. If using, cut the onion into thin slices and fry in 1 tablespoon of butter until golden. Place 1/2 of the onions over the top of the roast.
3. Place the pan in the preheated oven and cook until the internal temperature reaches 150 degrees F., about 2 hours, turning the meat periodically as it browns. The milk will form skin, balloon around the meat and take on a golden color. When the roast is done the milk will have evaporated by about 1//3 to 1/2 the volume.
4. Transfer the roast to a cutting board, cover and let stand while you make the sauce.
5. Ladle about 2 cups of the flavored milk into a small saucepan. Place the pan over medium-low heat. Add the remaining onions, garlic and butter. Combine the cornstarch with the water and stir into the milk. Simmer and continue stirring until the milk becomes the consistency of heavy cream. Strain if you wish. Slice the pork and lay the slices on a serving platter. Ladle some of the sauce over. Serve with rice or roasted potatoes, and sautéed spinach.