2 tablespoons butter
2 tablespoons olive oil
2 lbs. pork loin in one piece securely tied
1 teaspoon salt
freshly ground pepper
2 1/2 cups whole milk (do not use low fat)
Heat butter & oil over medium-high heat in a casserole just large enough to contain the pork. When the butter foam subsides, add the meat, fat side facing down. Brown thoroughly on all sides, lowering the heat if the butter starts to turn dark brown.
Add salt, pepper & milk. (Add milk slowly, otherwise it may boil over.) Shortly after the milk comes to a boil, turn the heat down to medium & cover, but not tightly, leaving the lid partly askew, and cook slowly for about 2 hours, until the meat is easily pierced by a fork. Turn and baste the meat from time to time, and, if necessary, add a little milk. By the time the meat is cooked, the milk should have coagulated into small nut-brown clusters. If it is still pale in color, uncover the pot, raise the heat to high, and cook briskly until it darkens.
Remove the meat to a cutting board and allow to cool for a while. Remove the string, and carve into 3/8" thick slices. Arrange on a warm platter. Draw off most of the fat from the pot with a spoon, and discard. (There may be as much as a cup of fat to remove.) Taste and correct for salt. Add 3 tablespoons water, turn the heat to high, and boil away the water while scraping and loosening all the cooking residue in the pot. Spoon the sauce over sliced pork and serve immediately.