Old spot cooked in milk, cinnamon, bay and lemon recipe

• 1 Whole loin of best quality Old Spot 3-4kg, boneless and skinless
• 2 Lemons, pared and juiced
• 2 l (3.5pints) Milk approx. (enough to cover the pork)
• 100 g (3.5oz) Unsalted butter
• 1 Olive oil
• 3 Heads of garlic, cut in half
• 20 g (0.7oz) Cinnamon sticks
• 5 Bay leaves
• 2 White onions, cut into quarters and peeled
• 10 g (0.4oz) Mixed peppercorns

1. Season the pork all over and seal in a hot tray big enough to hold the pork as a whole.
2. Add the butter, garlic and thyme, let the pork sizzle to extract the flavour
3. Add the milk almost to cover, add the lemon zest and half of the juice, cinnamon sticks and bay leaves
4. Put in a low (150c, Gas mark 2) oven and cook uncovered for 1.5-2 hours
5. Remove the pork.
6. Keep warm and skim the sauce of excess fat, taste and reduce the sauce consistency.
7. The sauce should be nicely curdled
8. Cut the meat into slices and spoon over the sauce, soft onions and cinnamon sticks
9. Serve with some boiled potatoes and seasonal veg

loin of best, lemons, milk, butter, olive oil, garlic, cinnamon sticks, bay leaves, white onions, peppercorns

Taken from www.lovefood.com/guide/recipes/13764/matt-tebbutts-old-spot-cooked-in-milk-cinnamon-bay-and-lemon (may not work)