Braised Pork with Onion Sauce
|Pork shoulder roast/1 1/2 pound pork tenderloin with 1/2 pound additional bones||2 Pound (Boston Variety)|
|Garlic||3 Clove (15 gm), halved lengthwise|
|Onions||1 3⁄4 Pound, thinly sliced (5 Medium Sized, 875 Grams)|
|Potato||1 3⁄4 Pound, sliced (1 Large One, 875 Grams)|
|Milk||1 Cup (16 tbs)|
|Coarsely chopped fresh parsley||2 Tablespoon|
Make six small cuts in the meat and insert the halved garlic cloves.
Season with salt and pepper.
Melt 1 1/2 tablespoons [22 ml.] of the butter in a heavy iron casserole.
Brown the pork on both sides over medium heat for 20 minutes.
At the same time, cook the onions in another pan with the remaining butter until lightly colored.
Add them to the pork with the potato and the bouquet garni.
Bring the milk to a boil and pour it over the pork.
Cover the casserole and bake in a preheated 325° F. [160° C] oven for one and a quarter hours, turning the meat occasionally.
Remove the meat and keep it warm in an ovenproof dish.
Remove the bouquet garni and put the onions, potatoes and cooking liquid through a food mill to obtain a light, pureed sauce.
Skim the excess fat from the surface and adjust the seasoning, which should include quite a lot of pepper.
Pour the sauce over the meat and allow it to simmer for a few moments.
Sprinkle the meat with the parsley and serve it in the cooking dish, accompanied by cabbage with salt pork.