Method

1. Preheat oven to 165°C. Place garlic and thyme into a small bowl and combine. Smear over both sides of pork then sift flour over pork to lightly coat.
2. Place milk into a saucepan set over a medium heat and bring to just below the boil.
3. Place oil and butter into a frypan set over a medium heat and melt butter. When foam has subsided place pork in frypan and sear on all sides.
4. Place browned pork into a deep roasting tray (or casserole) and pour heated milk over pork to almost cover pork.  Add bay leaves and Tabasco.
5. Cover roasting tray with aluminium foil leaving one corner ever so slightly open.
6. Place into preheated oven and cook for 30 minutes.
7. Increase heat to 180°C. Remove aluminium foil from pork and continue to cook for another 30-40 minutes or till pork juices run clear when you insert a metal skewer into pork.
8. Remove pork from cooking liquid and place on a tray. Reserve cooking liquid which will appear curdled. Cover tray with a tea towel and rest pork away from heat for 10 minutes.
9. Pour cooking liquid through a fine sieve and into a food processor fitted with a metal blade. Process cooking liquid to remove curdle.
10. To reheat cooking liquid place into a small pot and place over a medium heat. Alternatively reheat in microwave. Add salt and pepper to suit your taste.

To serve

1. Slice pork and arrange on a platter or guest plates. Drizzle cooking liquid over pork or place in a jug for guests to help themselves to.
2. This dish goes well accompanied with a jelly such as crab apple, quince or redcurrant; a creamy or grain mustard is also very good.