Place a large pot or casserole on medium heat and add the margarine. Once it heats-up and melts add the garlic along with the rosemary sprigs and thyme and sauté for couple of minutes. Add the pork loin, pour on top the oil and sauté all sides of it until nicely browned.

Deglaze with the wine and allow for the alcohol to evaporate, season with the salt and pepper, add the chicken stock, reduce the heat to low, add the lid of the pot slightly askew and cook for 40’.

Remove the loin from the pot and allow to rest. Turn off the heat and 15’ later discard the garlic and rosemary sprigs, pour the milk and start whisking. Turn on the heat to low and while whisking allow for the sauce to slightly thicken.

Slice very thinly the loin and add in a serving plate. Pour on top the sauce and serve with arugula salad and rice.