1 loin of pork (6 lb.)
3 carrots, cut into strips
Salt
2 cloves fresh garlic
6 tbsp. olive oil
6 tbsp. butter
Freshly ground pepper
1/2 c. white wine
1/2 c. milk

Pierce the meat in several places with a sharp knife and insert the strips of carrot and some salt. Rub the pork with a clove of garlic, then tie in several places so to keep its shape. Saute the pork in an oven-proof dish over high heat with butter and oil and browning it evenly. Season it with fresh ground pepper and add white wine. When the wine has evaporated, pour the milk over the roast and put it in a preheated 325 degree oven. Watch carefully during cooking, turning the meat regularly and basting it with the pan juices. When cooked, slice the pork into chops. Arrange the chops on a warm platter and pour the sauce over them. Garnish with leaves and Bibb lettuce.