LOIN OF PORK COOKED IN MILK

This is an usual way of cooking pork , the milk forms a soft golden skin on top , keeping the pork succulent . Ask your butcher for 1kg of boned and rolled loin of pork . I believe the secret to this amazing dish is the pot / casserole you use to cook it in . The loin of pork must fit snuggly . I have made this dish in my slow cooker , which is medium in size but an ovenproof dish with a lid works just as well. Heat 5 tbs of vegetable oil in your slow cooker and sprinkle in 1 tsp of dried rosemary and 1 tbs of minced garlic , allow the flavours to permeate the oil . Once the oil is well heated ( 30 minutes on High ), add the rolled pork , brown it all over, turning from time to time . Season with salt and pepper. Now add 3 cups of milk and bring it to the boil , letting it bubble over the meat . Turn the setting to low , cover with a lid and cook gentlty for 45 minutes . Gradually a golden web of skin will form over the top of the meat while the milk is simmering underneath . Uncover the slow cooker ,and cook for another 30 minutes , but do not disturb the the golden skin . Scrape the sides of the bowl , stirring all into the milk which will be beginning to thicken. Continue to cook until the milk reduces and the meat should be encased in a fine crust formed by the milk and moist and tender inside . turn off your slow cooker and remove the pork loin to a carving plate and slice into medium thick slices . Serve hot or cold.