Pork Loin Braised in Milk and Cream
This dish is based on an Italian classic from the Bologna region.
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Cooking tools:
- Baking dish
- Butcher's twine
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving platter
- Stove
- Tongs
- Spoon
- Kitchen shears
Ingredients
- 1 (5-lb.) pork rib roast
- Salt
- freshly ground black pepper
- 1 tbsp. olive oil
- 3 tbsp. butter
- Leaves from 1 bunch fresh sage
- 2 cups whole milk
- 2 cups heavy cream
- Wide strips of zest from 1 lemon
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