Guinea Fowl with Mascarpone from The Silver Spoon

¼ c butter

2 lb boneless pork loin or butt, patted dry

3½ c milk

2 bay leaves

1 sprig sage

3 cloves garlic, peeled

¼ tsp baking soda

½ c white wine

Melt butter with a little olive oil in a pot that will snugly fit the roast then brown roast on all sides. Add herbs, garlic, baking soda and season with salt and pepper. Pour over milk and heat until almost boiling then reduce to a gentle simmer. Half-cover the pan and leave to simmer for two hours, turning roast every 30 minutes. Remove roast from pot to rest and continue to cook sauce if necessary until it is golden-brown and thickened. Discard herbs. Add wine and simmer for several minutes, scraping pan bottom. Serve with sauce spooned over sliced roast.