Ingredients
Units
Scale
- 3 Tbsp. butter
- 3 Tbsp. olive oil
- 4 large cloves of garlic, minced
- 1/2 of a large onion, chopped finely
- 6 Tbsp. pancetta, chopped finely
- 1 2–lb. pork loin (select one with a nice amount of fat)
- Freshly grated sea salt
- Freshly grated black pepper
- 3 cups hot whole milk
- 2 cups hot heavy cream
- 1 Tbsp. capers, crushed
- 2 tsps. fresh sage, chopped
- 2 leaves fresh sage
- 1 tsp. lemon zest
Instructions
- In a large, deep, heavy pan, melt the olive oil and butter on low (do not burn).
- Add the garlic,onion, and pancetta and saute’ for a minute or two (still on a low temperature setting).
- Do not trim the fat off of the pork loin.
- Generously (very generously) sprinkle sea salt all over the pork loin.
- Sprinkle black pepper all over the pork loin.
- Place the pork loin in the pan, fat side down and brown it thoroughly on all four sides on a low-temperature setting.
- Do not burn the olive oil and garlic!
- When browned nicely, add the hot milk, hot cream, capers, sage and lemon zest.
- Taste the sauce . . . add more salt to taste preferences.
- Partially cover the pan.
- Simmer on the a low-medium setting on the stove for 1-1/2 to 2 hours, turning the pork loin over occasionally.
- The milk sauce will bubble up, so stir it occasionally.
- Continually pour some of the sauce (baste) over the pork as it simmers.
- The color of the sauce should turn to a golden brown color; if not turn up the heat a little for a few minutes at the end.
- Taste the sauce and add more salt if necessary.
- After cooking time is finished, remove the pork.
- Thickly slice the pork and place it on individual plates.
- Pour the creamy, curdled sauce over the pork.
- Serve immediately and enjoy!
