Pork Cooked in Milk

There is a venetian dish called arrosto di maiale al latte (pork loin braised in milk), described by Elizabeth David, which is somewhat similar to this one. I’m not sure where the recipe originated, but it appears prominently in Maïté Escurignan’s marvelous work on Basque cookery.

Though red meats become more succulent and tender when cooked slowly in liquid, white meats, such as pork or veal, sometimes end up stringy and without much taste. Here is a recipe that solves that