I made Marcella Hazan's milk-braised pork for my dinner party on Saturday, and it's definitely a dish I will repeat. However, posters are correct in that rather than a loin roast, a shoulder roast (AKA Boston shoulder roast or Boston butt) is the proper cut of meat to use for this preparation. The loin roast just dried out too quickly, although it looked beautiful when sliced, which was part of the reason why I went with that cut rather than the shoulder roast, which I suspected wouldn't look as nice on the serving platter.
I added a few fresh sage leaves to the milk braise but otherwise followed the recipe exactly.
The meat was finished before the sauce, so I spooned off some of the fat, added a bit of water to deglaze the pan and boiled down the sauce. Everyone really loved the sauce!
For side dishes I parboiled broccoli rate and escarole earlier, then finished them in a saute pan with olive oil and garlic. The other side dish I fixed is in this month's "Bon Appetit"--a gratin with onion, heirloom potatoes and apples which went well with the pork.
Started the meal with eggplant caponata on crostini, had a cheese course of a young pecorino toscano, an aged gouda and a creamy goat cheese with chestnut cream, and chocolate-orange mousse cake for dessert.
And of course some great wines--prosecco with the caponata, a Chateauneuf du Pape with the pork, a super Tuscan with the cheese, and a California "port" with the dessert.