Pork Loin Alla Focettina

I found this in one of my cooking magazines and I am putting here for safe-keeping. The photo looks so good and it also looks very easy. I might add some fresh mushrooms to the herbs as well. I also think half and half would work instead of the milk. Time does not include inactive time of 30 minutes. Recipe by Debi Mazar.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 1⁄4 cup olive oil
• 5  garlic cloves, peeled
•  handful fresh rosemary, chopped
•  handful fresh sage leaf, chopped
•  one 2 1/2-pound  pork loin (some fat always helps the sauce)
• 1  cup dry white wine
•  kosher  salt & freshly ground black pepper
• 1⁄2 cup  whole milk

Directions

1. Heat a large Dutch oven over medium-high heat.
2. Add the olive oil and saute the garlic, rosemary and sage for a couple of minutes.
3. Add the pork loin to the pan, gently sliding it on top of the herbs to prevent the hot oil from jumping onto your skin.
4. Saute the pork for about 5 minutes on each side, then remove it from the pan and set aside on a plate.
5. Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan; cook until the smell of the alcohol has disappeared, 1 to 2 minutes.
6. Lower the flame to a very low-medium heat.
7. Return the pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1 1/2 hours, flipping the pork and scraping the bottom of the pan every 15 to 20 minutes.
8. Keep an eye on the sauce, making sure it does not reduce too much; add some warm water if necessary, always in very small increments.
9. When the pork is ready, remove the pan from the heat and let cool for about 30 minutes.
10. Remove the pork to a cutting board and tent with foil.
11. When the sauce is cooled, add the milk and put the pan back on the stove.
12. Heat gently over medium-low heat, stirring the sauce constantly. This will prevent any curd from forming and will produce a wonderful and soft creamy sauce.
13. Slice the pork and cover with the gravy.