has anyone successfully made a pork roast in milk? i lived in italy for 5 months and learned to make it, and loved it. basically, you brown a pork roast and then braise it in whole milk with rosemary or sage for a couple hours. it comes out meltingly tender and rich, and the milk gets very thick. when i tried it upon my return here, however, i found that the milk never thickened, and the pork seems too lean here because it's just not as tender. i know you can braise pork for hours and hours, but i didn't have to when i made it there. and not sure how braising for 6+ hours would work with the milk. i can't remember if i tried it here after the first time with cream instead. i love serving it with canneloni beans that have been cooked with sage, over grilled bread, drizzling olive oil over the whole thing.