|1 kg||pork loin|
|700 ml||whole milk|
|150 ml||white wine|
|3 tbsp||olive oil|
Slice onion into rings. Transfer to a large bowl along with the pork, milk, and bay leaves and let marinate in the fridge overnight.
Preheat oven to 180°C/350°F. Peel remaining onion and garlic. Dice onion, carrot, and celery. Zest the lemon.
Remove pork from the milk marinade and pat dry. Strain milk marinade through a sieve and set aside. Season the pork well with salt. Heat oil in a roasting pan and add garlic. Fry pork until brown on all sides. Add onion, carrot, and celery and sauté approx. 5 min.
Deglaze with white wine and let reduce. Add the reserved milk marinade, add lemon zest and rosemary. Cover with a lid and transfer to oven preheated at 180°C/350°F. to for approx. 40 min. Remove lid and stew for another 40 min.
Remove dish from the oven and set aside the pork to rest before serving. Blend gravy using a blender and season with salt and pepper. Slice pork and serve with gravy and baked potatoes or savoy cabbage, if desired. Enjoy!