Arista Toscana With Carmelized Onions & Milk
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 3 lg Spanish onions, -- peeled
- 12 Cloves garlic, -- peeled and
- 2 c Whole milk
- Roast
- 3 lb Pork loin, -- with bone
- Salt and pepper to taste
- Left whole
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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" 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" 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" thick slices and arrange over onions. Pour sauce from blender over meat and serve immediately.
- Yield: 4 serving
Plating
Cookware for this recipe
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Roasting tin
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler