Milk Pork

Ingredients:
2 lbs boned Porkloin
1.1 L Milk
60 mL fresh Lemon Juice
1 Onion, finely chopped
2 Garlic Cloves, chopped
3 tbsp Butter
Salt and White Pepper to taste

Cooking Procedure:
1. Mix together the milk and lemon juice then place the pork in a deep casserole pour over  the milk mixture.  Cover with a lid and leave overnight in a cool place.
2. Preheat the oven to 180 degrees Celsius. Lift the pork out of the milk mixture (reserving the milk),  pat it dry with paper towels and sprinkle with salt and pepper.
3. Heat the butter in a large frying pan, add the pork and sauté until  lightly browned all over. Transfer the pork back into the casserole containing the reserved milk mixture.
4. Add the onion and garlic to the frying pan and sauté until softened.
5. Add the contents of the frying pan to the pork dish, scraping up any pan drippings and bake, uncovered, for 2 hours or until the pork is tender. Transfer in a plate and slice. Set aside.
6. Skim any fat from the sauce and transfer to a saucepan. Bring to the boil then continue to boil until it has reduced to 360ml, stirring from time to time. Add a little cornstarch for a more thicker consistency.
7. Arrange the pork in a serving plate and serve with sauce.