1 (2 1/2 pound) boneless pork loin roast,rolled and tied
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 tablespoons butter
3 cups whole milk
1 clove garlic, minced
3 tablespoons water
Season pork loin with salt and pepper.
Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides.
Slowly pour the milk in with the pork.
Stir in the garlic.
Allow the milk to come to boil, then lower the heat to medium-low.
Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes.
A thermometer inserted into the center should read 145 degrees F (63 degrees C).
Remove pork and set aside to rest for 15 minutes.
If the milk is not already a nutty brown color, increase the heat until the milk beings to brown.
Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Slice the pork and serve with the milk sauce.