Pork Braised in Milk and Cream

9/26/10 Recipe from one of my favorite chefs, Gabrielle Hamilton, of one of my favorite restaurants, Prune. Great do-ahead recipe. "Marinated" the pork loin overnight in chopped garlic and sage. Cooked the next morning in milk mixture on stovetop. The pork cooled to room temperature while I took a hike in Schenley Park with Nan. Refrigerated until about an hour before dinner, then finished the recipe. Served with mashed potatoes, asparagus, green salad with bleu cheese and lemon/oil dressing. Page's ice cream for dessert. The pork was very tender in a custard-y, sage, lemon, garlic sauce. Definitely Italian influenced. A homey, delicious dish. Nothing fancy, just flavorful.