This delicious Southern Italian recipe is found in Carol Field’s wonderful cookbook entitled “In Nonna’s Kitchen.” The dish takes almost no work, and should you have any left over, it is delicious served at room temperature the next day.
ARROSTO DI MAIALE AL LATTE Pork Loin Roasted in Milk, Serves 6
2 ½ pounds boneless loin of pork, tied
6 tablespoons (3 ounces) finely diced pancetta or salt pork
1 carrot, diced
½ celery rib, diced
1 onion, diced
4 cups milk
1/3 cup dry white wine or water
Salt and freshly ground black pepper
Pat the meat dry with paper towels. Put the pancetta, carrot, celery and onion with the pork in a heavy enameled casserole or Dutch oven just large enough to hold the meat. Pour in the milk, and bring to a slow boil.
Partially cover the pan and cook over medium heat with the milk at a steady bubble, turning the meat from time to time, until the pork is tender when pierced with a fork and the milk has been reduced to nut-sized clumps, about 1 ½ hours.
When the meat is cooked, remove it from the sauce and cover with aluminum foil to keep warm.
Raise the heat and cook down the sauce until almost all the milk has been reduced to a thick collection of light brown clusters.
Remove the pan from the heat and pass the sauce through a sieve, just to strain away any remaining milk and fat.
Set pot juices aside.
Add 1/3 cup white wine to the cooking pot and bring to a boil over high heat, scraping up any loose cooking residues from the pot with a wooden spoon.
Taste for salt and pepper. Cut the roast in 3/8 inch slices and serve with the reserved pot juices over the roast and the sauce on the side.