Braised Pork

• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 2 lbs pork loin
• 2 garlic cloves, smashed slightly with the side of a knife
• 1 large onion, chopped
• 2 cups milk
• 5 juniper berries, crushed slightly
• 4 sprigs fresh sage, plus extra for garnish
• salt & freshly ground black pepper

1. Heat oil and butter in a large Dutch oven or pot that will fit the pork loin over medium heat; add the pork, onions, and garlic and brown meat well on all sides for about 15 minutes.
2. Add milk, juniper berries, and sage; increase heat and bring to a boil.
3. Reduce heat to low, cover and simmer until pork is tender 1 to 1 1/2 hours, turning several times to self-baste.
4. Transfer pork to a serving dish and keep warm.
5. Increase heat, if desired and cook liquid until it is a light brownish color (it will look curdled at this point).
6. To serve, slice pork in thick slices and season with salt and pepper, strain liquid then season with a little salt and pepper; drizzle a little of the strained sauce over pork, garnish with fresh sage leaves and serve additional sauce on the side.

vegetable oil, butter, pork loin, garlic, onion, milk, juniper berries, sage, salt

Taken from www.food.com/recipe/braised-pork-429506 (may not work)