Milk Braised Pork Loin with Sage and Garlic

Put oil and butter in a heavy bottomed Dutch oven or pot with a lid, preferable non-stick, and heat over medium heat until butter foam subsides. Add pork, fat side down. Brown well (if the butter starts darkening too much, lower the heat.) Sprinkle pork with salt and pepper to taste.

Pour 1 1/2 cups of the milk and bring to a boil. Add garlic and sage, reduce heat to low and cover pot with lid slightly ajar. Cook 1 1/2 hours, turning meat 4 times until milk has cooked into thick, nut like curds on bottom of pan. Add 2 cup milk, scraping bottom and sides of pot to loosen any brown bits, and bring to a simmer. Simmer 10 minutes, then cover pot tightly. Simmer 30 minutes longer.

Add remaining 1/2 cup milk, cover with a lid slightly ajar and continue simmering 30 minutes, until pork is fork-tender. Remove meat to a cutting board and cover loosely with foil. Sauce: Tip pot and spoon off and discard most of the fat, being careful not to discard any coagulated milk in bottom. Add 1/4 cup water to pot and bring to a boil Use a wooden spoon to scrape loose brown bits on bottom and sides of pot. Serve as is or, for a smooth texture puree.

Cut roast into 1/2 inch slices and arrange on heated platter. Spoon sauce over and garnish.