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1
Place pork in a container, and rub all over with chopped sage and chopped garlic.
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2
Cover, and refrigerate overnight.
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3
The next morning, bring to room temperature.
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4
Scrape off and discard sage and garlic; season generously with salt and pepper.
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5
In a deep, heavy casserole or Dutch oven fitted with a lid, heat olive oil over medium-high heat.
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6
Add pork loin, and brown very well on all sides, about 20 minutes.
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7
Meanwhile, in a saucepan, combine milk, half-and-half and cream.
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8
Bring to a boil, then shut off heat.
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9
Using a vegetable peeler, remove peel from lemons in long strips.
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10
Set peel aside, and reserve fruit for another use.
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11
When pork is browned, transfer it to a plate and discard fat that's in casserole.
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12
Reduce heat to medium, and add butter to pan.
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13
When it is foamy, add garlic cloves.
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14
Stir until lightly browned on edges.
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15
Add sage leaves, and stir to coat.
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16
Put pork back in casserole, and pour in enough of the warm milk mixture to come 1/2 to 2/3 up the sides of pork.
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17
Bring to a simmer, add lemon zest and season to taste with salt.
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18
Partly cover, and simmer until an instant-read thermometer registers 140 degrees (about 15 to 30 minutes; cooking time will vary according to shape of roast and degree of browning).
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19
Liquid will form a skin and custard around pork.
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20
Shut off heat, and allow to cool.
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21
Cover, and refrigerate until shortly before serving.
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22
To serve, remove pork from milk mixture and carve into 1/8-inch slices.
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23
Meanwhile, place casserole over medium heat and reduce liquid to a soupy custard.
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24
While the liquid is still a little loose, return sliced pork to casserole and spoon sauce on top.
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25
Allow pork to heat through.
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26
Serve, spooning some custard, lemon zest and sage on top and sprinkling with coarse salt.
