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- Braised Pork With Rosemary
- (Arrosto Con Il Rosmarino)
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- Ingredients:
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Needles from 1-2 rosemary sprigs
2 and 1/4 lbs (1 kg) loin of pork, boned
1 oz (25 grams) butter
6 tablespoons extra virgin olive oil
1 garlic clove, crushed
1/2 onion, chopped
6 fl oz (175 ml) dry white wine
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Directions:
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, add the pork and cook, turning frequently, until golden brown all over.
Add the garlic, onion and remaining rosemary, then 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, then untie, carve into fairly thick slices and place on a warm serving dish.
Meanwhile, stir the vinegar, the remaining olive oil, the mustard 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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