Bolognese Pork Loin Braised In Milk

• 2 Tbsp. butter
• 4 to 5 lb. boneless pork loin with some fat on it, rolled and tied
• 4 to 5 c. milk
• 2 Tbsp. corn oil
• 1 Tbsp. salt
• 1/2 tsp. fresh pepper
• 6 Tbsp. warm water

1. Heat butter and oil over medium-high heat in a casserole with lid in which meat will fit snugly.
2. When butter foam subsides, add pork fat side down.
3. Brown meat thoroughly on all sides, lowering heat if butter starts to brown.
4. Add salt and pepper and a little milk; wait until it becomes caramel color, then add enough milk to immerse 2/3 of the pork.
5. Reduce heat to medium; cover casserole leaving top slightly ajar.
6. Cook slowly for approximately 2 hours or until meat is easily pierced with fork.
7. Turn and baste meat occasionally, adding any remaining milk.
8. When meat is cooked, remove it to platter and keep warm.
9. Milk in casserole should have coagulated into small nut-brown clusters.
10. If not, raise heat to high, cook uncovered briskly until milk further reduces and darkens.
11. Skim off fat and discard, being careful not to remove any coagulated milk clusters.
12. Add warm water, turn heat to high, boil away all water while scraping and loosening all cooking residue in casserole.
13. Taste and correct seasonings; remove trussing.
14. Carve into 3/8-inch thick slices.
15. Spoon sauce over pork and serve immediately.

butter, boneless pork loin, milk, corn oil, salt, fresh pepper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985705 (may not work)