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Categories:Viewed: 108 - Published at: 9 years ago
Ingredients
- 1 (4 1/4 lb) boneless pork loin roast
- 3 tablespoons butter
- 3 tablespoons olive oil
- salt & fresh ground pepper (to taste)
- evaporated milk (as needed)
- 14 cup dry white wine
Method
- Rinse and dry roast.
- Heat the butter and oil in a dutch oven.
- Season roast.
- Add to pot.
- Brown on all sides.
- Add enough evaporated milk to cover roast 3/4 of the way up.
- Bring to a boil.
- Reduce.
- Cover partially.
- Simmer 2-2 1/2 hours, turning often or until milk has turned into nut brown clusters.
- Remove roast to a platter.
- Let stand 10 minutes.
- Bring pan juices to a boil.
- Add wine.
- Reduce by half.
- Strain.
- Slice meat.
- Serve with sauce.
