1. Pat the pork loin dry, rub it with salt and pepper and tie it with kitchen string so it holds its shape while cooking.
2. In a pan just large enough to hold the meat, heat the olive oil and butter and brown the loin on all sides for 8-10 minutes until golden.
3. Add the crushed garlic cloves, the sage and the rosemary, fry for 1 minute, then pour in enough milk to come halfway up the meat and grate in the lemon zest.
4. Bring slowly to the boil, then simmer with the lid ajar over very low heat for 1.5-2 hours, turning the meat every 20 minutes; the milk slowly reduces and turns into a golden, lightly curdled sauce.
5. Lift out the meat and let it rest for 10 minutes; remove the rosemary sprig and blend the sauce smooth with a stick blender, or leave it rustic and lumpy.
6. Slice the pork thinly and serve drizzled with the warm sauce - with mashed potatoes or steamed vegetables.
Tip: Don't panic when the milk "curdles": that is exactly what gives the dish its characteristic caramelly, nutty sauce.
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