Instructions:
Wash and dry the pork; sprinkle with half of the salt and flour.
Tie the sage and rosemary together with cotton string. In a braising pan, heat the extra virgin olive oil and roast the pork on each side until brown. Add the wine and cook for 1 to 2 minutes, add the garlic, sage and rosemary, salt, white pepper and milk. Cook covered for 60 to 70 minutes. Remove the lid and reduce the sauce to 2 1/2 cups. Remove sage and rosemary. Remove the meat and keep warm. Using a blender, blend the sauce until creamy. Slice the pork and serve with the sauce.
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