Pork Loin Braised in Milk, Bolognese Style. This is from a recipe in Marcella Hazan’s “Essentials of Classic Italian Cooking”, and it’s one of those dishes that I’ve had countless of times, yet it never gets old. The amazing part is that it’s incredibly simple, basically containing two ingredients; pork loin and milk. Furthermore, the amalgamation of the pork and the milk results in a thick, oleaginous “nut-brown sauce”, which makes your traditional “Thanksgiving” gravy seem unexciting and mundane. This scrumptious pork and milk collaboration was served with mashed potatoes, no doubt the ideal venue for the sauce. There was a salad, but to avoid making it sound derisory (which it was when classed with the pork and potatoes), I’ll refrain from describing it. Overall, I was very satisfied with the meal, and I have no complaints off the top of my head, which if you know me, is a rarity. 

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