Alice’s Roast Pork Loin with Milk Gravy

Serves six.

Total time: Approximately three hours. 

    30 minutes (prep); two hours (cook); 30 minutes carving and gravy preparation.



·         1/12 pounds (675 g) boned pork loin

·         1 small yellow onion, diced

·         2 cloves of garlic, slivered and the pieces rolled in salt and pepper

·         Steak salt OR sea salt and white pepper — to taste

·         2 tablespoons olive oil

·         1 quart whole milk or half-n-half, heated to boiling

·         1 cup dry (good quality) white wine — to deglaze the pan

·         ¼ cup flour — to thicken the gravy



Copyright 2007, Alice C. Dames,  All rights reserved.  This recipe cannot be published elsewhere without express permission.