Braised Pork with Rosemary

Ingredients

• needles from 1 – 2 sprigs rosemary
• 2 1/2 – pound loin of pork, boned
• 2 tablespoons butter
• 6 tablespoons olive oil
• 1 garlic clove, crushed
• 1/2 onion, chopped
• 3/4 cup dry white wine
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• salt & pepper

Method

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

2. Heat the butter and 4 tablespoons of the olive oil in a large 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.

3. Remove the pork from the pan and let rest for 10 minutes, then untie, carve into fairly thick slices, and place on a warm serving dish.

4. Meanwhile, stir the vinegar, the remaining oil, the mustard, and a pinch of pepper into the cooking juices. Pour into a sauceboat and serve with the meat.