GROCERY LIST: Stuffed Italian-Braised Pork Roast



Serves 8 to 10


6 to 7 pound boneless pork loin roast with fat cap, tied

Kosher salt

Cracked pepper  

Olive oil

1 pound onions, any variety (cipollini, yellow, red)

Fresh rosemary branches

Sage leaves

1 head garlic, separated into cloves

Whole milk (count on ½ gallon, probably more)

To serve: gravy (ingredients below), charred garlic heads (ingredients below), bread (host’s choice)

GRAVY


4 ounces (1 stick) unsalted butter

⅓ cup flour

4 cups of reserved pork stock (or a mixture of stock and fresh milk, if needed)

CHARRED GARLIC

Garlic

Olive oil


Pairing Four Star Pils (Goose Island) or Prima Pils (Victory Brewing).


Recipe: Stuffed Italian-Braised Pork Roast