Pork Loin Braised in Milk | America's Test Kitchen

Ingredients

• 1/4 pound Salt pork, cut into 1/2-inch chunks
• 1 boneless pork loin roast (2 1/4 to 2 1/2 pounds), center-cut, tied at even intervals along the length with 5 pieces of butcher's twine
• 1/2 teaspoon table salt
• 1 teaspoon ground black pepper
• 1 medium onion, halved
• 8 medium cloves garlic, peeled and left whole
• 1 medium carrot, peeled and halved lengthwise
• 1 medium rib celery, halved lengthwise
• 1 bay leaf
• 1 sprig fresh rosemary, or fresh thyme
• 3 1/2 cups whole milk
• 1/3 cup white wine