With a sharp knife, remove the bone from the pork loin. Tie securely pork loin in several places with butcher's twine. Rub with salt. Meanwhile, cover with extra virgin olive oil the bottom of a pot (large enough to hold the pork and the bone) and let it warm over low heat with 2 cloves of garlic, to allow them to release their full flavor.

When the garlic is golden, remove it from the pan and place the pork into the pot. Brown thoroughly each side until golden brown, in order to sear the meat and retain all the juices and flavors inside. Turn the pork with two wooden spatulas, carefully avoiding to prick the loin. Add the bone aside, it will give flavor to the meat and it will be delicious to eat as well!

Pour the milk over the pork loin: be careful, it will tend to foam and boil over! Cover with a lid and cook over medium heat for about 25 minutes, or until the milk will be reduced to 1/3. 30 minutes are enough to throughly cook the pork, leaving it soft and juicy inside.

Remove the pork from the pot, wrap it in aluminum foil and set it aside. Remove also the bone and set it aside. Let the sauce reduce by adding a teaspoon of cornstarch and stirring constantly with a whisk, until you get a thick and creamy sauce.

Remove butcher's twine from the roast meat and slices the pork into 5 mm thick slices. Serve the pork with a tablespoon of gravy and shave white truffle over the meat.