Rice Pudding Pork

• 1 4- to 4 1/2 pound boned pork loin
• Sea salt
• Freshly ground black pepper
• Fresh nutmeg
• 2 tablespoons olive oil
• 4 tablespoons butter
• 4 to 6 cups whole milk, hot
• 2 teaspoons brown sugar
• 3 bay leaves (fresh, if possible)
• 3 sprigs thyme
• Thinly pared zest of 1 lemon

1. Season the pork with salt, pepper and a little grated nutmeg.
2. Heat the olive oil in a frying pan and gently brown the pork, turning it occasionally so it is lightly colored all over.
3. Remove from the heat.
4. In a casserole or saucepan just large enough to fit the pork, melt the butter over medium heat.
5. Add a third of the hot milk and the brown sugar and stir until the sugar dissolves.
6. Transfer the pork to the casserole, pour in the remaining hot milk until it almost covers the meat and bring it to a simmer.
7. Lightly scrunch the bay leaves and thyme and add them, along with the lemon zest and a few gratings of nutmeg.
8. Cover with a lid, leaving a slight gap, and cook at a very gentle simmer, so the surface is undisturbed.
9. Cook for 1 1/2 to 2 hours, during which time the milk will curdle and form a rice-pudding-like crust.
10. Remove the pork from the pan, cut it into thick slices and set a few slices on each of 6 plates.
11. Spoon the crusty, milky curds from the pot over the meat.
12. Top with the thinner, milky gravy.

pork loin, salt, freshly ground black pepper, fresh nutmeg, olive oil, butter, milk, brown sugar, bay leaves, thyme, lemon

Taken from cooking.nytimes.com/recipes/11469 (may not work)