In a saucepan, sauté chopped onion with a drizzle of olive oil.
Add the roast pork loin and let it brown on all sides.
Add salt, rosemary and sage and pour in the milk.
Cover with a lid and simmer for about an hour and a quarter.
Turn off the heat and let it cool.
Melt the butter in a small pan, add the sifted flour and stir until it forms a small ball.
Through a meshed strainer, pour several of ladles of the roast pork loin gravy.
Stir with a wire whisk and let it thicken into a béchamel sauce.
Cut the roast pork loin into thin slices.
On the bottom of a serving dish, spread the béchamel sauce, then lay the slices and dress with Ponti Apple Glaze.
700 gr roast pork loin
1/2 liter milk
1/2 white onion
2 tablespoons all-purpose flour
20 gr unsalted butter
rosemary & sage
extra virgin olive oil