Step 1

In a large, deep, heavy pan, melt the olive oil and butter on low (do not burn).

Step 2

Add the garlic,onion, and pancetta and saute' for a minute or two (still on a low temperature setting).

Step 3

Do not trim the fat off of the pork loin.

Step 4

Generously (very generously) sprinkle sea salt all over the pork loin.

Step 5

Sprinkle black pepper all over the pork loin.

Step 6

Place the pork loin in the pan, fat side down and brown it thoroughly on all four sides on a low-temperature setting.

Step 7

Do not burn the olive oil and garlic!

Step 8

When browned nicely, add the hot milk, hot cream, capers, sage and lemon zest.

Step 9

Taste the sauce . . . add more salt to taste preferences.

Step 10

Partially cover the pan.

Step 11

Simmer on the a low-medium setting on the stove for 1-1/2 to 2 hours, turning the pork loin over occasionally.

Step 12

The milk sauce will bubble up, so stir it occasionally.

Step 13

Continually pour some of the sauce (baste) over the pork as it simmers.

Step 14

The color of the sauce should turn to a golden brown color; if not turn up the heat a little for a few minutes at the end.

Step 15

Taste the sauce and add more salt if necessary.

Step 16

After cooking time is finished, remove the pork.

Step 17

Thickly slice the pork and place it on individual plates.

Step 18

Pour the creamy, curdled sauce over the pork.

Step 19

Serve immediately and enjoy!