Sort ingredients
davidcee
QR Code
Listen
Pdf
Cut the loin into lengths that will fit into your braising pan.
Gently push the tip of a sharp small knife into the meat about 2" deep, make 30 or so incisions this deep and tuck a clove of garlic into each one.
Salt and pepper the loin.
Place a pan big enough to fit the loin(s) and add a few tablespoons of olive oil to the pan, and sear the meat on all sides over medium-high heat.
While you are doing this, heat the milk in a separate pot until it is almost boiling.
Once the loin is browned all over, carefully pour the milk into the pot around the loin (not directly on it).
Add about a half a cup of roughly chopped fresh rosemary to the pan.
Braise for about 2 to 3 hours, or until the meat is fork-tender.