Pork Loin in Milk

Method

1. Tie the pork loin with kitchen string, placing sage leaves, rosemary sprigs, and bay leaves under the string on both sides.
2. Season the meat with salt and pepper, massaging it in.
3. In a high-sided pan, heat lard over medium-high heat. Add crushed garlic cloves and freshly ground pepper. Sear the pork on all sides until a golden crust forms.
4. Add cold butter and let it melt completely.
5. Add half the milk, bring to a boil, then reduce heat to medium-low. Cover partially and cook, turning the meat occasionally. Add the remaining milk in small portions as it reduces.
6. Continue cooking until the internal temperature reaches 68°C (about 1.5 hours). Remove the meat, cover with foil, and let rest.
7. Strain the cooking liquid through a sieve. Whisk in a teaspoon of cornstarch (or potato starch or flour). Bring to a boil over medium heat, stirring constantly for 1 minute until thickened. Adjust salt.
8. Slice the pork loin and serve on a plate with the creamy sauce. Garnish with fresh rosemary if desired.