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• 1 4-5# pork loin
• 1 bunch fresh sage, tied with butchers twine
• 5 bay leaves
• 1 Tablespoon whole black peppercorn, preferably tied in cheesecloth, but if not, just be aware that they are in there
• 2-4 cups milk
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• Salt and pepper
Season the pork loin with salt and pepper and then tie it with butchers twine. If you don't know how to do this ask a butcher to do it for you. If you don't have a local butcher and don't know how to tie a pork roast, either wing it with some twine or don't tie it although it won't cook as perfectly. Ideally, season the pork loin the day before cooking it. Season it again before browning.
Heat a braising pan or a deep pot large enough to hold the pork loin and add the butter and oil.
When butter starts to sizzle and brown, place the pork loin in the pot. Brown evenly on all sides adjusting the heat as necessary.
Add 2 cups milk or enough to cover 1/3 of the pork loin.
Add sage, black pepper, and bay leaf.
Lower heat to a simmer and place a lid on the pot, slightly ajar. Cook for about 45 minutes, turning the pork loin every 15 minutes and adding milk as necessary. You should however, not add more milk until it is nutty and brown and quite reduced (it will be curdled).
When pork is firm to the touch remove it from the pan. If there is very little sauce add more milk and reduce it down. Sometimes it's hard to find the balance between enough sauce and brown enough sauce. If the sauce is only beige it will still be good. If you can take it all the way to brown and don't mind sacrificing a little quantity, even better.
Slice pork into ¼" slices and place on a serving platter. Pour hot sauce over pork and serve with the cabbage, bacon and apples.
October New Amsterdam Market recipes, generously provided by Caroline Fidanza (www.newamsterdammarket.org/ )
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