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Braised Pork With Rosemary
Braised Pork With Rosemary
(Arrosto Con Il Rosmarino)
 
 
Ingredients:

2 and 1/4 lbs (1 kg) loin of pork, boned
1 garlic clove, crushed
1/2 onion, chopped
Needles from 1-2 rosemary sprigs
1 oz (25 grams) butter
6 tablespoons extra virgin olive oil
6 fl oz (175 ml) dry white wine
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Salt and pepper 

Directions:

Insert half of the rosemary needles into the meat and tie neatly with kitchen string.

Heat the butter and 4 tablespoons of the olive oil in a pan.
 
Add the pork and cook, turning frequently, until golden brown all over.

Add the garlic, onion and remaining rosemary.
 
Pour in the wine and cook until evaporated.

Season, cover and simmer for about 1 and 1/2 hours.

Remove the pork from the pan and leave to stand for 10 minutes.
 
Untie, carve into fairly thick slices and place on a warm serving dish.

Stir the vinegar, mustard, remaining olive oil and a pinch of pepper into the cooking juices.

Pour into a sauce boat and serve with the meat. Serves 6.

That's it!
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