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1
Heat a large Dutch oven over medium-high heat.
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2
Add the olive oil and saute the garlic, rosemary and sage for a couple of minutes.
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3
Add the pork loin to the pan, gently sliding it on top of the herbs to prevent the hot oil from jumping onto your skin.
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4
Saute the pork for about 5 minutes on each side, then remove it from the pan and set aside on a plate.
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5
Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan; cook until the smell of the alcohol has disappeared, 1 to 2 minutes.
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6
Lower the flame to a very low-medium heat.
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7
Return the pork to the pan and season with salt and pepper.
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8
Partially cover with a lid and cook for about 1 1/2 hours, flipping the pork and scraping the bottom of the pan every 15 to 20 minutes.
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9
Keep an eye on the sauce, making sure it does not reduce too much; add some warm water if necessary, always in very small increments.
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10
When the pork is ready, remove the pan from the heat and let cool for about 30 minutes.
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11
Remove the pork to a cutting board and tent with foil.
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12
When the sauce is cooled, add the milk and put the pan back on the stove.
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13
Heat gently over medium-low heat, stirring the sauce constantly.
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14
This will prevent any curd from forming and will produce a wonderful and soft creamy sauce.
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15
Slice the pork and cover with the gravy.
