Print This Recipe Written by Chacha on Jun 16th, 2012 in Meats, Pork, Recipe, Roasts | No Comments

Servings: 6


  • 1 boneless pork roast, about 3 pounds
  • 6 cloves garlic, cut into slivers
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 small  onion, cut in half
  • 1 carrot, cut in half
  • 2 bay leaves
  • 3 sprigs fresh rosemary
  • 4 cups whole milk


Using a sharp knife, cut slits in the surface of the meat and poke the garlic slices in the holes. Season well with salt and pepper. Marinate in the refrigerator for at least 6 hours or overnight. Pull the pork out of the refrigerator at least 1 hour and up to 4 hours before roasting.

Preheat oven to 325 degrees F.

Melt the butter in a covered casserole large enough to contain pork. Brown the meat well on all sides. Add onion, carrot, 2 sprigs rosemary and bay leaves to the pot. Pour milk over. Bring to a simmer. Cover the dish and transfer to the oven. Roast until tender, about 2 1/2 hours, turning the meat at least once. Transfer meat to a cutting board and let rest for 20 minutes, under a tent of aluminum foil, before slicing.

Discard the herbs, carrot and onion. Bring cooking juices to a boil. Cook down to about 1 cup. Puree with an immersion blender. Taste and adjust the seasonings.

Slice the meat, arrange in a serving dish. Pour sauce over. Garnish with the rosemary sprig. Serve.

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