Shelly's Recipe

BRAISED PORK WITH ROSEMARY

Category: Roasts/Tenderloins - Pork

Needles from 1-2 rosemary sprigs
2 1/4 lbs boned pork loin
1 tbsp butter
6 tbsp extra virgin olive oil
1 garlic clove, crushed
1/2 onion, chopped
6 oz dry white wine
1 tbsp white wine vinegar
1 tsp Dijon mustard
Salt and pepper

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

Heat the butter and 4 tbsp 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 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.