Arista Toscana with Caramelized Onions and Milk

12 garlic clove peeled, left whole
3 large Spanish onions peeled
3 lb pork loin, with bone
2 cup whole milk
salt to taste
freshly-ground black pepper to taste

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.

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.

Servings: 4