Arista Toscana with Carmelized Onions and Milk

• 12 cloves garlic, peeled, left whole
• 3 lg. Spanish onions, peeled
• 3 lb. pork loin, with bone
• 2 cups whole milk
• Salt, to taste
• Freshly ground black pepper, to taste

1. Preheat oven to 450F.
2. Smash garlic cloves to paste and place in roasting pan large enough to hold pork loin.
3. Slice the onions into 1-inch thick rounds and line the bottom of the pan over the garlic.
4. Season the pork roast all over with salt and pepper and make 4 incisions along the bone 3 inches deep.
5. Stuff two cloves of garlic into each incision and place pork roast into roasting pan on top of the onions and garlic.
6. Pour 2 cups of milk over the roast into pan and place in oven for 65 minutes.
7. Remove pan from oven and remove the pork roast to a warm platter.
8. Place half of the cooked onions and all the drippings into a blender and blend for 30 seconds or until smooth and thick.
9. Arrange the other half of the onions in a pile on the serving platter and carve pork off of bone.
10. Slice meat into 1/2-inch thick slices and arrange over onions.
11. Pour sauce from blender over meat and serve immediately.

garlic, spanish onions, pork loin, milk, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/5172 (may not work)