ROAST PORK WITH MILK

Roast Pork With Milk image

A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille. The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk. The pan juices are set aside to form the base of a gravy, and the roast is finished in the oven. It takes some time, but is beyond easy to make, and pairs well with a glass of Beaujolais and dreams of travel. (Sam Sifton)

Provided by Bryan Miller And Pierre Franey

Categories dinner, project, roasts, times classics, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : @context http, Calories 740, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 13 grams, Sodium 1604 milligrams, Sugar 16 grams, TransFat 0 grams