Pork Roast

Ingredients

• 1.5 kg pork (cutlet piece)
• 250 ml extra virgin olive oil
• 2 tbsp white wine vinegar
• 2 cloves garlic (slightly crushed)
• 1 fresh rosemary sprig
• 6 juniper berries
• 1 l whole milk (or enough milk to cover the meat)
• Salt
• ground pepper

Instructions

1. 1.

   Tie the meat with kitchen twine so it keeps its shape while cooking. Season with salt and pepper.

2. 2.

   Pour oil and vinegar into a large enamel pot or casserole, add garlic, rosemary, and juniper berries.

3. 3.

   Place the meat in the liquid and marinate for 24 hours, turning occasionally.

4. 4.

   Add enough milk to cover the meat. Simmer over low heat for about 1 hour; at the end of cooking the milk should be fully absorbed (otherwise drain any remaining milk).

5. 5.

   Finally increase the temperature and brown the meat on all sides.

6. 6.

   Remove kitchen twine before serving.

7. 7.

   It also tastes very good cold.