| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian1 | 4 | Servings |
INGREDIENTS
| 12 | Garlic clove, peeled left | |
| whole | ||
| 3 | Spanish onions, peeled | |
| 3 | lb | Pork loin, with bone |
| 2 | c | Whole milk |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | Fat, 0 Other Carbohydrates |
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; Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 511
Calories From Fat: 137
Total Fat: 15.2g
Cholesterol: 280.8mg
Sodium: 314.5mg
Potassium: 1507.3mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 6.2g
Protein: 81.9g