Arista Toscana With Carmelized Onions And Milk

By á-174942

Ingredients

• 12 garlic clove peeled, left whole
• 3 large Spanish onions peeled
• 3 pounds pork loin, with bone
• 2 cups whole milk
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees.

Smash garlic cloves to paste and place in roasting pan large enough to hold pork loin. Slice the onions into 1-inch thick rounds and line the bottom of the pan over the garlic.

Season the pork roast all over with salt and pepper and make 4 incisions along the bone 3 inches deep. Stuff two cloves of garlic into each incision and place pork roast into roasting pan on top of the onions and garlic. Pour 2 cups of milk over the roast into pan and place in oven for 65 minutes.

Remove pan from oven and remove the pork roast to a warm platter. Place half of the cooked onions and all the drippings into a blender and blend about 30 seconds or until smooth and thick. Arrange the other half of the onions in a pile on the serving platter and carve pork off of bone. Slice meat into 1/2-inch thick slices and arrange over onions. Pour sauce from blender over meat and serve immediately.

This recipe yields 4 servings.