Pork Cooked in Milk - Arista di Maiale al Latte

Season the pork loin with salt and pepper, rub it on all sides to coat evenly.

On one of the sides, place 1-2 sprigs of fresh rosemary (if you have) and tie them here and there to the piece of meat with cotton twine.

In case you don't have it fresh, spread the dried rosemary over the pork, together with the salt and the pepper. I would still recommend tying, this will help the meat hold its shape and stay pressed.

In a deep and large pan/saucepan (about 28-30cm in diameter, enough to fit the whole chop), pour the olive oil and place 20g of butter.

Heat well.

Place the pork in the pan and, over high heat, brown it nicely on all sides, including the side edges.

Handle with 2 forks or tongs.

Rest the browned pork temporarily on a plate. Place the finely chopped onion in the pan and cook for 5-7 minutes, stirring periodically.

Pour in the wine, mix and simmer for 5 minutes.

Add in 450ml of milk, mix and bring to a boil.

Season with 2 bay leaves and the sage.

Finally, sink the browned chop in this milk sauce.

Cover with a lid and simmer for 1 hour.

After this time, turn it on the other side and let simmer for another hour, covered with the lid.

Carefully remove the whole cooked loin on a plate and maybe cover it with foil to stay warm.

Remove the bay leaves and the sage (if the sprigs are large) from the juice in which the meat was boiled.

Mix well with the blender, until the mixture becomes creamy and smooth.

Place the pan over high heat and let the sauce boil until it reaches a denser and creamier consistency.

When you have the desired consistency, add 30g of butter to the sauce and season with salt, to taste. Turn off the heat.

Remove the cotton twine from the hot loin and slice it as thinly as you can.

Serve the hot pork slices with sauce on top, in addition to your favorite garnish or a salad.

It's very tasty and easy to prepare, without oven or special utensils.

Enjoy!