Pork Roast Braised with Milk and Herbs

Pork Roast Braised with Milk and Herbs
Serving suggestions:  Just fabulous with russet mashed potatos and baby peas.  The milk and herb combination creates an amazing, savory flavor.  

1/4 cup extra virgin olive oil 
1 (approx. 5 lb) pork shoulder or loin roast, bone-in
3 juniper berries, crushed (found in spice aisle) 
2 large sprigs of fresh rosemary, minced
2 large sprigs of fresh sage, minced
4 dried bay leaves
3 garlic cloves, chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/2 cup dry white wine
3 cups whole milk

Preheat oven to 350 degrees with rack in the middle.

Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers.  Then lightly brown roast on all sides with the juniper berries, rosemary and sage sprinkled over each side, about 10 minutes total.  Add garlic, salt and pepper and cook about 1 minute.  Pour wine over roast and briskly simmer until reduced by about half.  Pour milk over roast and bring to a bare simmer.  Cover pot and braise in oven, turning roast occasionally, until tender, 2 - 2 1/2 hours.  (Milk with form curds.)  During the last ten minutes of cooking time, uncover roast and raise heat to 425 degrees to create a savory crust.

Remove from oven and whisk juices to combine curds.  Transfer pot directly to your table for a beautiful centerpiece, and to keep it warm.  Slice roast and serve with generous spoonfuls of juices.  If juices need thickened, remove roast to a cutting board and loosely cover with foil.  Place pot onto stove top and boil until further reduced.  Return roast to pot with juices and serve. 

Note: if you have difficulty finding the juniper berries or other spices just let us know and we can hook you up with your order!