ITALIAN-STYLE PORK ROASTED IN MILK

SERVES 4-6

This is so good and quite versatile. The important ingredient is the milk, but you could add/delete other seasonings or omit the vermouth in the sauce. The milk gives the pork a very subtle flavor and milky texture, almost like veal.

INGREDIENTS

1-1/2 pounds boneless pork loin

2-1/2 cups milk, or enough to come up about half of the roast

1 tablespoon fresh rosemary, or 2 teaspoons dried

2 cloves garlic, minced

Salt and pepper to taste

1 to 2 tablespoons olive oil

3/4 cup Dry Vermouth (optional)

Preheat oven to 400° F. Place roast in small roasting pan or large skillet. Add milk. Sprinkle with rosemary, salt and pepper, garlic and olive oil. Place in oven and roast for 10 minutes. Reduce heat to 325° and roast approximately 1 hour and 20 minutes more, or until the pork reaches an internal temperature of 155° to 160° F. Baste about every 15 minutes with the pan juices.

Remove roast to cutting board and cover with foil. Let rest until sauce is ready.

To make sauce, place roasting pan on burner over medium-high heat. Add vermouth and bring just to a boil, stirring constantly.

Slice meat before serving. Spoon some sauce over each slice.

Note: This does not make a smooth sauce. The milk will curdle slightly, part of what adds flavor and texture.

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