Ingredients and Methods
1 x Pork loin rolled and tied (or pork scotch near neck) season well
Chopped sage & rosemary
Leek (whites diced)
1 glass dessert wine
500-700ml of full cream milk
Seal pork well in olive oil and butter untill well caramelised and then rest to one side.
In the pot with remaining butter and oil, add chopped herbs and garlic and stir well.
Add the dessert wine.
Add leeks and cook till soft.
Once the leeks are soft, add the pork.
Add the milk and slowly bring to the boil.
Put the lid on pot and slow cook for 60 - 90 minutes.
Once cooked, let it cool and put the sauce to one side.
After it has cooled down, cut medium slices and add warm sauce.
Serve with sautéed spinach.