I frequently braise meats using wine, beer, broths, or plain water; this recipe uses milk and cream. The wonderful thing about using milk and cream as a braising liquid is that it makes its own gravy as the milk cooks down. The combination of the pork fat, sage, lemon, and black pepper make a truly amazing tasting gravy.
Here is what I did:
Milk and Cream Braised Pork Loin
5 pound pork loin roast
Salt and freshly ground black pepper
1 tablespoon olive oil
3 tablespoons butter
Leaves from 1 bunch fresh sage
2 cups whole milk
2 cups heavy cream
Wide strips of zest from 1 lemon
Generously season pork loin with salt and pepper. Heat oil and 1 tablespoon of the butter in a dutch oven over medium-high heat until butter melts. Add pork, beginning with fat side down, and brown on all sides 4 to 5 minutes per side.
Pour off fat from dutch oven. Reduce heat to medium and add the remaining 2 tablespoons butter. When butter melts, add half the sage leaves and fry for a few seconds. Slowly add milk and cream. Then add lemon zest, season to taste with salt, and bring to a simmer. Reduce heat to medium-low. Partially cover dutch oven and gently simmer for 1 hour, turning pork after 30 minutes.
Coarsely chop remaining sage leaves and add to dutch oven. Continue simmering, partially covered, for 1 hour more once again turning meat after 30 minutes. Uncover casserole and continue simmering, turning every 30 minutes, until meat is very tender and milk mixture is pale golden and thick, about 90 minutes more.
Transfer meat to a warm serving platter and slice meat. Spoon sauce over meat and serve.