PORK COOK IN MILK

	Contributed By:  Joy Peteros


	Ingredients:
	
	1.5kg (3lb) loin of pork, rind removed
	2 tbsp. white wine vinegar
	250ml (8fl.oz) dry white wine
	2 tbsp. olive oil or reg. oil
	Salt
	Ground black pepper
	3-4 fresh sage leaves
	Fresh rosemary spring
	500ml (16fl.oz) milk


	Cooking Directions:

	1. Tie pork on a neat shape, place in a deep, non-reactive
	   dish, pour over vinegar and wine, cover and marinate in
	   the refrigerator overnight.

	2. Drain meat and pat dry on paper towels.  Heat oil in a 
	   heavy-based flameproof casserole over moderate heat and
	   cook pork until brown on all sides.  Season to taste
	   with salt and black pepper.  Add sage, rosemary and milk
	   to pan.  Lower heat, cover and simmer for 2 hrs or until
	   pork is tender.

	3. Remove lid from casserole, increase heat and simmer until
	   cooking juices reduce and form a golden shin over the
	   pork.  Remove pork, slice and arrange on a heated serving
	   platter.  Strain sauce and spoon a little over the pork.
	   Serve remaining sauce separately.