Pork loin cooked in milk recipe
 Matt's take on the classic Italian recipe of veal slow-cooked in milk uses pork to make it easier, but just as delicious. 4 tbsp olive oil3–4 kg/6lb 8oz–8lb 13oz whole pork loin on the bone 2 onions, sliced2 small or 1 large garlic bulb, cut horizontally through the middle100g/3½oz butter3–4 cloves pinch freshly grated nutmeg2 cinnamon sticks10 black or mixed peppercorns4–5 bay leaves2 litres/3½ pints milk2 lemons, thick strips of zest and juice onlysalt and freshly ground black pepper 4 tbsp olive oil 3–4 kg/6lb 8oz–8lb 13oz whole pork loin on the bone 2 onions, sliced 2 small or 1 large garlic bulb, cut horizontally through the middle 100g/3½oz butter 3–4 cloves pinch freshly grated nutmeg 2 cinnamon sticks 10 black or mixed peppercorns 4–5 bay leaves 2 litres/3½ pints milk 2 lemons, thick strips of zest and juice only salt and freshly ground black pepper 1 bunch Swiss chard, stems removed and roughly chopped, leaves shredded2 tbsp olive oil 1 bunch Swiss chard, stems removed and roughly chopped, leaves shredded 2 tbsp olive oil Method Preheat the oven to 150C/130C Fan/Gas 2.For the pork, heat the olive oil in a large ovenproof dish over a high heat. Once hot, season the pork with salt and pepper and fry until browned on both sides. Add the onion, garlic and butter and fry for 2–3 minutes. Stir in the spices and pour in the milk. Add the lemon peel and juice. Transfer to the oven and cook for 1½–2 hours. Once the pork is cooked, strain the cooking liquor and simmer over a medium heat until the volume of liquid is reduced to a sauce consistency. It will have curdled, but that’s how it’s meant to be. To serve, bring a large saucepan of salted water to the boil. Cook the Swiss chard for 2 minutes, then drain well and set aside.Heat a frying pan and add the oil. Once hot, add the blanched Swiss chard and cook for a few minutes until tender.Slice the pork into portions and pour the sauce over the top. Serve the Swiss chard on the side. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. For the pork, heat the olive oil in a large ovenproof dish over a high heat. Once hot, season the pork with salt and pepper and fry until browned on both sides. Add the onion, garlic and butter and fry for 2–3 minutes. Stir in the spices and pour in the milk. Add the lemon peel and juice. Transfer to the oven and cook for 1½–2 hours. For the pork, heat the olive oil in a large ovenproof dish over a high heat. Once hot, season the pork with salt and pepper and fry until browned on both sides. Add the onion, garlic and butter and fry for 2–3 minutes. Stir in the spices and pour in the milk. Add the lemon peel and juice. Transfer to the oven and cook for 1½–2 hours. Once the pork is cooked, strain the cooking liquor and simmer over a medium heat until the volume of liquid is reduced to a sauce consistency. It will have curdled, but that’s how it’s meant to be. Once the pork is cooked, strain the cooking liquor and simmer over a medium heat until the volume of liquid is reduced to a sauce consistency. It will have curdled, but that’s how it’s meant to be. To serve, bring a large saucepan of salted water to the boil. Cook the Swiss chard for 2 minutes, then drain well and set aside. To serve, bring a large saucepan of salted water to the boil. Cook the Swiss chard for 2 minutes, then drain well and set aside. Heat a frying pan and add the oil. Once hot, add the blanched Swiss chard and cook for a few minutes until tender. Heat a frying pan and add the oil. Once hot, add the blanched Swiss chard and cook for a few minutes until tender. Slice the pork into portions and pour the sauce over the top. Serve the Swiss chard on the side. Slice the pork into portions and pour the sauce over the top. Serve the Swiss chard on the side.