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Maiale al Latte

Here's a recipe based on the one from Cucina Italiana, published by Accademia Italiana della Cucina (German edition). Victor Sack, RFC

1 kg (2.2 pounds) loin of pork
50 g (1.76 oz) butter
1 l (1 quart) milk
1 l (1 quart) white wine
a few sage leaves
1 rosemary twig
salt
freshly ground pepper

Put the meat in a bowl, pour in the white wine and let marinate for two
days. Take the meat out, pat dry carefully and tie up securely, so that
it preserves its form. Fry in butter, add salt and pepper to taste.
Pour in the milk, add the sage and the rosemary, and braise very slowly
over low heat. When the meat is almost tender, increase the heat and
let the milk thicken. Cut the meat in not too thin slices and arrange
on a pre-warmed dish. Pour the strained sauce over the meat and serve
hot with mashed potatoes.