Roast Pork With Milk

• 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

1. Rub the pork with salt and pepper.
2. Heat the oil in a Dutch oven.
3. Brown the pork well in the oil on all sides over medium heat for about five minutes.
4. Add the onions, then stir and brown for five minutes more.
5. Drain off all the fat.
6. Add the milk and cover.
7. Bring to a boil and simmer over low heat for one-and-a-half hours.
8. Remove the lid and cook another one-and-a-half hours until the milk is almost evaporated.
9. Meanwhile, preheat the oven to 425 degrees.
10. Strain the milk gravy into a saucepan, add the cream and bring to a simmer.
11. Save the onions and the milk residue.
12. Place the roast in the oven and cook 10 minutes or until brown.
13. Slice the meat and serve it with the gravy spooned over and the onion mixture on the side.

loin of pork, salt, olive oil, white onions, milk, heavy cream

Taken from cooking.nytimes.com/recipes/8052 (may not work)