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- Braised Pork With Rosemary
- (Arrosto Con Il Rosmarino)
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- Ingredients:
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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.
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- Add the pork and cook, turning frequently, until golden brown all over.
Add the garlic, onion and remaining rosemary.
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- 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.
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- 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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