Ingredients:

3 lbs pork loin, in one piece 

1 pint (1/2 quart or 500 ml) warm milk

1 large carrot

1 medium onion

1 celery stalk

2 cloves of garlic 

2 rosemary sprigs, fresh

5 sage leaves, fresh

2 TBSP corn starch 

4 Oz dry white wine

4 TBSP olive oil

Salt and Pepper to taste 

Directions:

Preheat oven to 350F.

Mince carrot, onion, celery and garlic and place in a Dutch oven pan.

Add the olive oil, and sauté over medium flame until veggies are wilted.

Meanwhile, season meat with salt and pepper to taste.

When veggies are done, remove them and set aside.

Pour a bit more olive oil in the pan and add meat.

Increase heat to medium high and brown all sides of the roast.

Carefully add wine and cover pot so that meat gets infused with the wine.

Remove cover after a couple minutes and stir in sautéed veggies.

Finally, add the warm milk, rosemary sprigs and sage to the pan and stir well.

Cover pan and place in preheated oven.

When meat has been cooking for 30 minutes, carefully turn the roast upside down and continue cooking for 30 more minutes.

Internal temperature should be 145-150 degrees.

Remove Dutch oven pan from oven and place on stove top.

Carefully remove meat from liquids and wrap in aluminum foil.

Set aside.

Remove and discard rosemary sprigs and sage leaves.

Blend milk and veggies with an immersion blender (or regular blender) until smooth.

Stir liquids over low flame (on stove top) until slow boil.

Using a whisk, stir corn starch over liquids.

Cook a couple minutes until sauce thickens but is free of lumps.

Remove from heat.

Taste sauce and adjust salt and pepper if needed.

Slice meat.

Place a few tablespoons of sauce on the bottom of a serving dish.

Arrange sliced meat over it.

Use all remaining sauce to cover the meat.

Serve hot.

TIPS:

Make sure to warm up the milk well before adding to the pork loin to avoid shocking the hot meat with cold milk, which would cause it to toughen.

You can use a veal or beef roast instead of pork if you wish.

This roast can be also cooked on stove top instead of oven for the same amount of time on a slow simmer.