Pork loin alla Reggiana

Preparation:

Preparation: Tie the pork loin with string. Put the oil, vinegar, rosemary, garlic, juniper, salt and pepper in a slightly high ovenproof dish. Arrange the meat and leave it in the marinade for 24 hours, turning it from time to time. After 24 hours, cover the pork loin with milk, put it on a low heat and cook it for about 1 hour, then increase the heat to let it brown on all sides. Serve the roast hot or cold with or without the gravy.