1. Preheat oven to 350 degrees F.

2. Heat milk to boiling in a heavy saucepan over medium-high heat, then lower heat and keep hot.

3. Cut 10 slits, about 1 inch deep, into the pork loin and insert slivers of garlic from 2 cloves of the garlic. Sprinkle loin with lemon zest, and then with salt and pepper.

4. In a large pot that can go from stovetop to oven, heat oil and brown pork loin on all sides, including the ends, about 3 minutes per side. Turn off heat and pour hot milk into pot; it will bubble up. Sprinkle marjoram, thyme, parsley, and remaining garlic slivers around the pork, cover, and place in oven.

5. Roast for 45 minutes, then remove cover. Check to see if milk has evaporated into curds. If so, stir so that they don't burn. Check internal temperature of roast with an instant-read thermometer inserted at the thickest point. Roast is done when temperature reaches 145 degrees F; it will continue cooking once removed from the oven. If it's not yet ready, continue cooking and checking the temperature every 5 minutes.

6. When pork is done, remove pot from oven, transfer pork to a platter, and tent with foil to keep warm. Let pork rest for 10 minutes. While pork rests, place pot on stove over medium-high heat. Add lemon juice and stir as sauce boils. Boil to reduce slightly until there are about 2 cups of sauce, about 5 to 6 minutes. The sauce will not be smooth, but will have little clumps of flavorful milk curd. It can be strained if you prefer a smooth sauce. Transfer sauce to a gravy boat or small pitcher.

7. To serve, slice pork into 1/2-inch slices. Serve immediately, with sauce on the side.

Source: Hannaford fresh Magazine, July - August 2014