INGREDIENTS

• 1 pork loin
• Rosemary
• Wise
• salt
• Pepper
• Extra virgin olive oil
• 2 onions
• Garlic
• 300 ml (1 1/4 cups) white wine
• 500ml (2 cups) milk

METHOD
We begin by tying the pork loin with kitchen twine to maintain its shape during cooking. Add the rosemary and sage between the kitchen twine and season with salt and pepper.
Add the olive oil to the pot and transfer the meat to brown on all sides. Add the onions, garlic, sage, rosemary. Pour in the white wine and let it evaporate.
After the wine has evaporated, pour in the milk, cover with a lid and cook for about an hour over medium heat.
Take the cooking sauce and blend it until you obtain a very thick sauce.
Remove the kitchen string from the meat, cut it into slices and baste it with the sauce.