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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim excess fat from pork. | 2. Rub with 2 T olive oil, rosemary, pepper and garlic. | 3. Marinate at least 2 hours at room temperature or 8 hours in the refrigerator. | 4. In a Dutch-oven heat remaining 2 tablespoons olive oil Add pork and brown well on all sides Reduce heat to very low. | 5. Add milk and vinegar, At this point it will look truly gross, that's ok, it's supposed to look this way. | 6. Cover and cook, turning once or twice, until tender but not falling apart, 1 to 1-1/2 hours. | 7. Remove meat to a carving board, tent with foil. | 8. If the liquid in pan has not turned brown, raise heat a little and cook until thickened and light brown, whisk in a couple of tablespoons of water, scraping up all the residue, season with salt and pepper to taste. | 9. Carve pork into thin slices and pour sauce over it to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	2 1/2 - 3	lbs	boneless	0.0	0.0	0.0	0.0
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
rosemary	1	teaspoon		0.917	0.1449	0.0232	0.040999999999999995
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
white wine vinegar	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.