Ingredients

2 tbsp butter

2 tbsp vegetable oil

1 tsp salt and pepper

2 pound pork loin

1/2 tsp freshly ground nutmeg (Hazan does not call for this, but we like a hint of it)

2 1/2 cups whole milk

Preparation

  1. Heat butter and oil over medium high heat in a casserole that is barely bigger than the roast itself. Season the pork with salt and pepper Brown the meat on all sides.

  2. Add milk and nutmeg. Bring to a boil, then reduce to a simmer, and leave the lid slightly ajar. Cook slowly for about 2 hours, turning and basting the meat from time to time. If necessary - and it’s usually not - you can add a little more milk. By the time the meat is cooked, the milk will have coagulated into small, brownish clusters.

  3. Remove the meat to a cutting board, carve, and arrange on platter. Add 2 or 3 tbsp warm water to the pot, turn the heat to high, and boil away the water while scraping and loosening all the cooking residue in a pot. Spoon the sauce over the pork.