ROAST PORK BRAISED IN MILK

An A+ from Art

Ingredients

• A three-lb pork loin

• Salt and pepper

• 1 tablespoon of olive oil

• 12 small onions, pearl - peeled (about ¾ lb)

• 1-quart milk

• ¼ cup heavy cream 

Prep

1. Rub the pork with salt and pepper. (Use plenty of both)

2. Heat oil in a Dutch oven. Brown the pork on all sides over medium heat for about 5 minutes. 

3. Add the onions, stir, and brown for an additional 5 minutes.

4. Drain off the fat. (The milk will look curdled otherwise). Add the milk, then bring to a boil. Reduce heat to low, then cover for 90 minutes. 

5. Remove the lid, then continue cooking on low for about an additional 90 minutes until most of the milk is gone.

6. Preheat the oven to 425 F.

7. Remove the remaining milk and strain it into a saucepan. Add the heavy cream and simmer.

8. Remove the onions and any milk residue. 

9. Put the roast in the oven for about 10 minutes.

10. Take out the roast and serve with the onions and gravy mixture. I serve everything on top of a parsnip puree!