Pan roasting meat with milk produces a delectable nutty brown sauce and a very tender and moist roast. I have seen many variations of this recipe but I think this simple version, which I learned from my mother, is still the best.
This pork roast can easily be prepared a day or two ahead of time and kept refrigerated. When you are ready to serve, slice the meat and reheat it in the sauce.
© 2005 Giuliano Hazan. All rights reserved.