Florentine Pork Cooked In Milk
|Pork loin roast||4 Pound, boned|
|Crumbled dried rosemary||1 Tablespoon|
|Milk||4 Cup (64 tbs)|
|Canned mushrooms/1/4 pound mushrooms, sliced and sauteed in a little butter||4 Ounce, drained (1 Can)|
Trim excess fat from meat.
Rub with salt, pepper, and rosemary.
Brown on all sides in butter.
Cover tightly and simmer over low heat for 2 to 2 1/2 hours.
Gravy will be thick and creamy and golden-brown.
At serving time, place pork on hot serving platter and slice.
Strain liquid if desired; add mushrooms.
Thicken with flour-and-water paste if desired.
Pour gravy over sliced pork.