8-10 sage leaves, julienned (Fresh, or dried – for dried use about 1-1.5 tsp)
Splash of dry white wine (optional)
1-2 cups whole milk, or combination of milk and cream
Pinch of nutmeg (optional)
Pat pork loin dry and salt and pepper both sides. Add 2 tbsp butter to heavy bottomed pot on med-high. When foaming subsides, sear pork on all sides and set aside. Turn to med-low and in same pot, add remaining butter and sauté onions until translucent (5-7 min)
Turn burner up to med-high & add garlic and sage leaves. Add salt & pepper (3-5 min) Deglaze with splash of white wine, scraping browned bits from bottom of the pan. Add pork back to pan and cover half way with milk and add lemon peels (peeled with vegetable peeler).
Bring just to a boil and then reduce to a simmer over med-low heat and cover with lid ajar. Simmer, flipping or basting meat every 30-45 minutes until tender (about 2 hours per lb) or meat thermometer reads 140 at the fattest part of the loin.
Take meat out and let rest. Bring milk sauce to a high simmer until reduced (12-15 min) and light brown curdles form. At this point you can use a hand blender to smooth out the sauce or serve as is with pork. It tastes delicious but is not very pretty. Serve over cooked heirloom beans such as Canario or Jackson Wonder, or cooked emmer or spelt.