Roast Pork

1. Tie up pork tightly. Salt very well and pepper. Thinly slice one onion and chop celery and carrots. Peel garlic. To large pot, add some olive oil then garlic, onion, celery, carrots, rosemary and roast. Brown roast lightly, 2 minutes per side. Add wine, remove garlic and boil off wine. Add cup of milk. Reduce heat to simmer, cover and leave for 1 hr. (more time for larger pieces of meat). Add vegetable stock as needed while pork cooks. When pork is done, remove from pot and wrap in foil and place in warming oven. Strain all remaining pot contents and begin pressing solids through strainer. Work until dry. Scrap all puree from strainer into the liquids and stir to make sauce. Mount with 1 tablespoon butter. Thinly slice pork. Pour over sauce. Drizzel with a little olive oil if butter not used. Garnish with sage.