Braised Pork Loin (Arrosto Di Maiale Al Latte)

If you like pork, you will LOVE this recipe. As unusual as this recipe may sound it is absolutely delicious. I like to serve this with tiny steamed potatoes and peas and mushrooms. Truly yummy!

• Ready In: 1 hr 40 mins
• Yields: 1 pork loin

Ingredients

• 2 1⁄2-3  lbs boneless pork loin
• 4  tablespoons olive oil
• 1  teaspoon rosemary
• 1⁄4 teaspoon black pepper
• 3  garlic cloves, minced
• 1 1⁄2 cups milk
• 2  tablespoons white wine vinegar

Directions

1. Trim excess fat from pork.
2. Rub with 2 T olive oil, rosemary, pepper and garlic.
3. Marinate at least 2 hours at room temperature or 8 hours in the refrigerator.
4. In a Dutch-oven heat remaining 2 tablespoons olive oil Add pork and brown well on all sides Reduce heat to very low.
5. Add milk and vinegar, At this point it will look truly gross, that's ok, it's supposed to look this way.
6. Cover and cook, turning once or twice, until tender but not falling apart, 1 to 1-1/2 hours.
7. Remove meat to a carving board, tent with foil.
8. If the liquid in pan has not turned brown, raise heat a little and cook until thickened and light brown, whisk in a couple of tablespoons of water, scraping up all the residue, season with salt and pepper to taste.
9. Carve pork into thin slices and pour sauce over it to serve.