Italian Milk-Braised Pork Roast with Porcini Mushrooms & Creamy Lemon Polenta

Let me begin by saying this is one of my all-time favorite slow cooker recipes that I've ever made. That is a very tall order, because I already have over 500 recipes on my food blog. With that said, this is an Italian dish that is a regional favorite of Bologna. The ingredients begin with a pork loin roast and whole milk. As the pork cooks into the milk, the milk morphs into a aromatic and nutty sauce. That's because springs of fresh sage and rosemary infuses the milk, as does fresh garlic, dried porcini mushrooms and a few other basic pantry ingredients. It took only 2 hours of cooking in a slow cooker for this dinner to be ready. While the pork rests, the silky sauce is pureed with an immersion blender. All of my dinner guests were awed at how moist the pork was-- and the sauce...wow! I served this over Creamy Lemon Polenta, which also got rave reviews. The prep work for this is about 30 minutes, but after that-- let the slow cooker do it's magic. A bottle of wine and an appetite will make this a dinner you won't forget. Recipe slightly adapted from Cuisine at Home Feb 2014 and Cook's Illustrated March April 2014. Please click on the recipe source link to see how I made this on my food blog "A Feast for the Eyes".