Ingredients

The following ingredients have 4 Servings
  • 1 3-pound boneless loin of pork
  • Salt and freshly ground pepper to taste
  • 1 tablespoon olive oil
  • 12 small white onions, about 3/4 pound, peeled
  • 1 quart milk
  • 1/4 cup heavy cream

Instruction

  • Rub the pork with salt and pepper.
  • Heat the oil in a Dutch oven. Brown the pork well in the oil on all sides over medium heat for about five minutes. Add the onions, then stir and brown for five minutes more.
  • Drain off all the fat. Add the milk and cover. Bring to a boil and simmer over low heat for one-and-a-half hours. Remove the lid and cook another one-and-a-half hours until the milk is almost evaporated.
  • Meanwhile, preheat the oven to 425 degrees.
  • Strain the milk gravy into a saucepan, add the cream and bring to a simmer. Save the onions and the milk residue. Place the roast in the oven and cook 10 minutes or until brown.
  • Slice the meat and serve it with the gravy spooned over and the onion mixture on the side.