Ingredients

30g butter
1 tb sp vegetable oil
1kg boneless loin pork, rolled and tied
500 mls milk
freshly ground black pepper
3 tb sp warm water.

Method

Heat butter and oil in a large saucepan. When butter is foaming,
add pork and brown on all sides.

Add milk, pepper to taste and bring to the boil. Reduce heat to low, cover and cook for 1+1/2 to 2 hours or until pork is cooked. Brush occasionally with milk during cooking.

At end of cooking time, milk should have coagulated and browned in bottom
of the pan. If this has not occurred remove lid and bring liquid to the boil and
boil until brown.

Remove meat from pan and set aside to cool lightly. Remove string from pork,
cut into slices and arrange on a serving platter. Set aside to keep warm.

Remove any fat from pan, stir in water and bring to the boil, scraping residue
from base of pan. Strain and spoon pan juices over the pork to serve.


Serves: 4