Mario Batali's Arista Toscana
Garlic Cloves (he calls for 24.....seemed a lot to me so I probably halved it0
2 Fennel bulbs sliced thin
-----save Fennel tops (fronds), throw out ribs
4 large onions sliced thin
1/2 c olive oil
6-7 pounds Pork Loin Roast (he calls for bone in, I used boneless but would love to try it again with the bone in cut just couldn't get it that day)
salt & pepper
3 c whole milk
Preheat oven to 400°
Smash 1/2 of garlic into a paste and put in bottom of roaster pan, add onion slices, fennel.
Make slits into pork and stick garlic cloves into them, salt & pepper generously. Pour milk, some oil onto onion mixture, then lay pork on top of onion/fennel mixture, lay fennel tops over pork. Roast 60-75 minutes reaching internal temp of 145° then remove meat to carving board.
Blend 1/2 of onion fennel liquid mixture in blender adding a drizzle of olive oil to form a sauce consistency.
Arrange slices of pork over the rest of sliced onion/fennel and pass blended sauce in gravy dish.
|I used the emersion blender.|