Veneto Milk Pork

Preparation:

Preparation: Cover the meat with white wine and let it marinate for 2 days. Remove it from the marinade, dry it and brown it in the butter, seasoning with salt and pepper. Add the sage and rosemary, cover with the milk and cook over low heat in a covered container. When almost cooked, remove the lid and thicken the sauce over high heat. Cut the meat into slices and serve with the filtered sauce on the side.