Ingredients for 4 servings:
1kg pork top loin roast
Milk
Oil
Vinaigrette
Rosemary (fix leaves with a rope)
Juniper barriers
1 clove garlic
Salt and pepper

Preparation:
Pour vinaigrette in a small shallow bowl, dip tied meat (tie meat with a cooking rope).

Drain well and arrange it in a pan a bit bigger than the meat piece. Pan should not be an aluminium one.

Grease meat with oil, add rosemary, garlic, few juniper barriers, salt pepper and set aside for 12 hours.

Turn it from time to time.
After 12 hours, cover with milk and simmer covered for one hour, using low heat.

When meat is tender, milk should be reduced and sauce should be creamy and gold.

Raise heat to brown meat, take away from heat and cut in thick slices.
Serve covered with milk sauce.