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Milk Braised Pork Loin

Reviewed: Aug. 18, 2013
Yum Yum! Used reduced fat milk instead of whole because it's all I had. I was nervous about the sauce because the milk curdles looked weird, but they are delicious. I put in more rosemary because I have a gigantic rosemary bush in my backyard so I am quite liberal with it. Anyway, I don't have much cooking experience, so I'm really proud of myself. I will say that it seems like the bottom that was soaking in the milk longer was more moist. I did rotate the roast once, but maybe it needs to be rotated earlier to make more of it moist? Anyway, it was still good though.
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