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Roast Pork with Milk
A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille. The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk. The pan juices are set aside to form the base of a gravy, and the roast is finished in the oven. It takes some time, but is beyond easy to make, and pairs well with a glass of Beaujolais and dreams of travel. (Sam Sifton)
Ingredients
  • 1 3-pound boneless loin of pork
  • Salt and freshly ground pepper to taste
  • 1 tablespoon olive oil
  • 12 small white onions, about ¾ pound, peeled
  • 1 quart milk
  • ¼ cup heavy cream
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