Arista Toscana With Carmelized Onions And Milk |
Course : Italian
Source: Mario Batali
Serves: 4 |
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Ingredients:
12 clove garlic -- peeled, left whole |
3 large spanish onions -- peeled |
3 pounds pork loin -- with bone |
2 cups whole milk |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
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Preparation / Directions:
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.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5656)
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