Arrosto con il Rosmario (Braised Pork with Rosemary)
Ingredients
| Qty. | Item |
|---|---|
| 1-2 | rosemary sprigs |
| 2 1/4 pound | pork loin, boned |
| 2 tbsp | butter |
| 6 tbsp | olive oil |
| 1 clove | garlic, chopped |
| 1/2 bulb | onion, chopped |
| 3/4 cup | dry white wine |
| 1 tbsp | white wine vinegar |
| 1 tsp | Dijon mustard |
| to taste | salt and pepper |
Recipe
Push half 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 and add the pork and cook, turing frequently until golden brown all over. Add the garlic, onion and remaining rosemary, then pour in the wind and cook until evaporated. Season, cover and simmer for about 1 1/2 hours.
Remove the pork from the pan and let stand 10 minutes. Untie and carve into fairly thick slices and place on a warm serving dish. Meanwhile, stir the vinegar, the remaining oil, the mustard and a pinch of pepper into the cooking juices. Pour the liquid into a sauce boat and serve with the meat.