Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Pork loin roast Black pepper,
-(between 2-5 lb; you -freshly ground
-can also use a pork Milk to cover roast;
-shoulder roast) -see instructions
2 T Butter 2 T Water, warm
2 T Olive oil -(more as needed)
Salt

Find a saucepan that fits the pork roast closely, but still allows you to
turn the roast in it. Add the butter and oil to the pan. Heat at
medium-high heat. Brown the roast on all sides.

Add salt and pepper to taste. Add enough milk to cover 3/4 of the meat.
Cover the saucepan, but leave the lid ajar. Turn the heat down to medium
and cook for 1 1/2 to 2 1/2 hours, until the sauce has reduced to thick,
nut-brown clusters. If the sauce has not reduced after 2 1/2 hours, remove
the meat, keep it warm, and increase the heat to high until the sauce
thickens.

Remove the roast from the sauce, if you haven't already. Turn the heat
down and skim the fat from the sauce. Add the water, turn the heat to high,
and scrape the bottom of the saucepan (there will be a crust on the bottom
that you'll want to get loose).

Return the meat to the pan, warm it up, and serve it with the sauce.

The cleanup for this recipe takes a while, because the saucepan gets a
crust on the bottom.

NOTES:

* Italian-style pork roast in milk -- I got this recipe from a friend, who
got it from a cookbook in Italy. It is very rich and flavorful. I have
not seen this method of preparation in any other recipe. Yield: Serves 4-6.

: Difficulty: easy.
: Time: 5 minutes preparation, 2-3 hours cooking.
: Precision: no need to measure.

: Jeff Lichtman
: Relational Technology, Inc., Alameda, California, USA
: {amdahl,sun}!rtech!jeff {ucbvax,decvax}!mtxinu!rtech!jeff

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