| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 12 |
|
Garlic clove; peeled, left whole |
| 3 |
lg |
Spanish onions; peeled |
| 3 |
lb |
Pork loin; with bone |
| 2 |
c |
Whole milk |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
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)
Per serving: 423 Calories (kcal); 16g Total Fat; (34% calories from
fat); 49g Protein; 19g Carbohydrate; 123mg Cholesterol; 152mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 0
Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God makes it, we mess it”