Pork Cooked in Milk

Serves 6

3 ½ - 4 lb. Boneless Loin of Pork
Salt and pepper
2 Tbsp. Olive Oil
4 Tbsp. Butter
5 cloves Garlic, peeled and halved
20 leaves of fresh Sage
6 C. milk, hot
4-6 wide strips of Lemon Zest

Directions

Generously season pork all over with salt and pepper. Pour oil into enameled cast-iron or other heavy bottomed pot large enough to hold pork snugly and heat over medium-high heat. Add pork and cook until well browned on all sides, 10-12 minutes. Transfer pork to a large plate and set aside. Pour off rendered fat from pot, wiping out any blacked bits with damp paper towels.

Melt butter in same pot over medium heat. Add garlic and sage and cook, stirring often, until garlic just begins to brown, about 1 minute. Add pork and any accumulated juices, then add the milk. Bring to a boil, scatter lemon zest around the pork, and reduce heat to medium low. Partially cover pot and gently simmer, without stirring, until the milk has reduced by three quarters and turned into golden curds, 3-4 hours.

Transfer meat to cutting board to carve. Serve with curds and meat juices from the pan.