1. Preheat oven to 350 degrees. Trim excess fat from pork and tie the roast, if necessary. Wipe the meat dry. Season with salt and pepper and rub with the dried rosemary, if using. 2. Place the roast in a large, oiled Dutch oven, cover, and bake for 2 hours. 3. Remove the meat and skim off the fat from the pan juices. Return the roast to the pan. Pour 1/2 cup of the milk into the pan. Add the garlic, sage and fresh rosemary (if not using dried). Cover and braise until the meat is very tender, about 1 hour, turning once or twice (see note). Check occasionally, and add a little more milk, if necessary, to keep 1/4 inch of liquid in the pan. 4. Transfer the roast to a warm platter. Add any remaining milk to the pan and cook over high heat, stirring, until the mixture turns light brown and thickens to the consistency of heavy cream (you should have about 1 1/2 cups sauce). Season to taste with salt and pepper. 5. Carve the roast and spoon some of the cooking juices over each serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
