Braised Pork Loin (Arrosto Di Maiale Al Latte)

1. 1

   Trim excess fat from pork.

2. 2

   Rub with 2 T olive oil, rosemary, pepper and garlic.

3. 3

   Marinate at least 2 hours at room temperature or 8 hours in the refrigerator.

4. 4

   In a Dutch-oven heat remaining 2 tablespoons olive oil Add pork and brown well on all sides Reduce heat to very low.

5. 5

   Add milk and vinegar, At this point it will look truly gross, that's ok, it's supposed to look this way.

6. 6

   Cover and cook, turning once or twice, until tender but not falling apart, 1 to 1-1/2 hours.

7. 7

   Remove meat to a carving board, tent with foil.

8. 8

   If the liquid in pan has not turned brown, raise heat a little and cook until thickened and light brown, whisk in a couple of tablespoons of water, scraping up all the residue, season with salt and pepper to taste.

9. 9

   Carve pork into thin slices and pour sauce over it to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.