Loin of Pork Cooked in Milk

This herby, wholesome dish was created by chef Arthur Potts Dawson especially for us. It makes a wonderful Sunday lunch.

Season the pork on all sides with plenty of salt and pepper.
Place a heavy-bottomed saucepan, just large enough to hold the pork, over medium-high heat.
Pop some oil into the pan and add the pork. Brown on all sides, turning when it colours.
Transfer the pork to a plate, then carefully pour off and discard the fat left in the pan.
Put a new pan over a medium heat and warm the milk. Don’t boil it.
Take the saucepan you used for the pork, put it over a medium heat, add the butter and heat until it’s just foaming. Let it cool a bit then add the garlic and sage and cook just until the garlic is soft but not browned.
Return the pork to pan and add enough of the hot milk to cover it by at least three-quarters.
Increase heat to medium and bring the milk to the boil.
Immediately reduce heat to medium-low, add the lemon zest and partially cover. Simmer gently for 1½ to 2 hours or until the internal temperature of the pork is 155C. Ladle extra milk over the pork if it begins to look dry. Try not to disturb the meat while it’s cooking… if you leave it alone, the milk will curdle and form brown nuggets; this is what you want.
Spoon the cooking sauce over the top of the pork and serve with wilted spinach, crusty Italian bread or rice.