Pork in Milk Bath

"Virginia told me that she wanted to cook something special for us. Of course, I said yes. When I saw her pouring heated milk over a loin of pork, I was profoundly sorry that I had agreed. What a surprise that delicious meat was." Diana Serbe

• 2 pounds loin of pork, boned, rolled and tied
• 3 tablespoons butter
• 2 1/2 cups milk
• 2 sprigs rosemary or 4 sage leaves

METHOD

For this recipe, the meat must fit snugly in the pot. Too large a pot will cause the milk to spread out below the meat. You want the milk to bubble around the meat to tenderize it. A 3 1/2 quart Dutch oven is a good choice.

Allow dry pot to heat over high heat for three minutes. Swirl in butter, and lower heat to medium. Add meat, browning on all sides starting with the fat side down. When browned, reduce heat to low.

In a saucepan, heat milk until lukewarm. When Dutch oven has lost intense heat, pour milk over meat. Add rosemary or sage. Cover and cook over medium-low heat for 1 1/2 to 2 hours or until meat is tender.

Remove meat. The milk will have cooked down and congealed into nutlike kernels. DO NOT DISCARD these kernels of cooked milk — these are the foundation of the flavor. Skim off excess fat, discard herbs and pour over roasted meat.

Serves 6 - 8

Contributed by: Diana Serbe for Virginia Rosso

"When I returned to the US and cooked this for friends, they declared I was a genius chef. Humbly, I admitted that this is a classic recipe from the Veneto region of Italy. I never tell friends how the meat is cooked until they try it. They always ask for the recipe." Diana

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