Italian Braised Pork Loin

In ‘Williams-Sonoma: One Pot of the Day’

• Ready In: 3 hrs
• Serves: 8

Ingredients

• 1  boneless pork loin roast, 2-2 1/2 lb
•  salt
•  fresh ground pepper
• 2  tablespoons olive oil
• 3  slices bacon, roughly chopped
• 3 -4  cups milk
• 2  garlic cloves

Directions

1. Season the pork generously with salt and pepper.
2. In a large, heavy pot, warm the oil over medium heat.
3. Add the bacon and cook, stirring often, until crisp, 2-3 minutes.
4. Drain on paper towels.
5. Raise the heat to med-high.
6. Add the pork to the fat in the pot and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
7. Transfer the pork to a plate.
8. Pour off the fat from the pot and return to med-high heat.
9. Add 3 cups of the milk and stir to scrape up any browned bits on the pan bottom.
10. Bring to a boil.
11. Add the garlic, reserved bacon, and the pork to the pot.
12. Partially cover and cook over very low heat until the pork is tender and the milk has reduced and thickened, about 2 hours.
13. During the final 30 minutes of cooking, check the milk level and, if necessary, warm some of the remaining milk and add to the pork.
14. Transfer the pork to a cutting board and cut crosswise into slices about ½ inch thick,.
15. Arrange the slices on a platter, top with the sauce and serve.