In my blue sky world, braising is a skill that is easy to learn, but takes a fair amount of practice to master. To me, the perfect braise is one where the juicy meat falls into pieces by simply giving it a stern glance.

I have yet to reach this point. Instead, my braises come out moist and tasty, but yet still have to reach that pinnacle point of moistness.

This is an Italian dish, if the name hasn't tipped you off. The use of butter and milk tip us off that it comes from the northern part of Italy, probably somewhere close to where the Winter Olympics are currently taking place.

Don't let the milk scare you off of this recipe. The pork came out wonderfully sweet, and was moist enough to not raise any eyebrows.

• 2 Tblsp butter
• 2 lb pork loin roast
• Salt and ground pepper to taste
• 2 1/2 cup whole milk
• 5 cloves garlic, whole
• 3 Tbsp water

In a large pan (large enough to accomodate your pork loin with room for milk and circulation), melt your butter over medium high heat.

While the butter is melting, sprinkle your pork loin liberally with salt and pepper. Place the loin in the pan and allow to sear brown on all sides.

Immediately lower the heat to low and pour in the milk and add the garlic cloves. Cover, leaving the lid slightly off. Cook for 2 hours.

When done, the meat should be tender, and there should be collections of milk clumps surrounding the pork loin. Remove the loin and allow to set for 10 minutes.

Meanwhile, remove the fat from the top of the milk. Add the water and place over medium heat. Whisk well until water evaporates.

Slice the pork and top with the sauce.

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