Cookbook author Tammy Algood shared a recipe for Milk Roasted Pork with Gravy. Look for Tammy's cookbooks wherever you buy books.
Milk Roasted Pork
Yield: 6 to 8 servings
1 (3 pound) boneless pork roast or loin
6 garlic cloves, peeled and cut in half lengthwise
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter
1 small sweet onion, peeled and cut in half
1 large carrot, peeled and cut in half
2 bay leaves
2 sprigs fresh thyme
4 cups whole milk
Chopped fresh parsley or rosemary for garnish
Cut 12 slits in the pork and insert the garlic. Rub all over with the salt and pepper. Set aside. Preheat the oven to 325°F.
In a Dutch oven over medium high heat, melt the butter. Add the pork and brown evenly on all sides, about 2 minutes on each side. Add the onions, carrots, bay leaves, thyme and milk. Bring to a simmer. Partially cover and transfer to the oven. Cook 1 hour and turn the meat. Continue cooking another hour or until the meat is tender.
Transfer the meat to a cutting board with a liquid moat and cover with heavy duty aluminum foil.
Remove and discard the onions, carrots, and bay leaves. Place the Dutch oven with the curdled cooking liquid over medium-high and bring to a boil. Cook down to 1 cup, about 8 minutes. Puree with an immersion blender until smooth. Slice the pork and arrange on a serving platter. Ladle the gravy over the top and garnish with the parsley. Serve immediately.