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1
Preheat oven to 375 degrees.
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2
Brush pork with olive oil and season with rosemary salt and freshly ground black pepper.
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3
Lay fresh whole rosemary sprigs on top of roast and fasten with butchers twine.
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4
Pour a few tablespoons of olive oil into a large skillet or roasting pan over high heat until almost smoking.
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5
Sear pork roast on all sides including ends until golden brown, about 10 minutes.
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6
Add more oil to pan if necessary along with onions, carrots, celery and garlic and cook for 3 to 4 minutes until vegetables begin to soften.
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7
Add the white wine and transfer pan to oven.
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8
Cook for about one hour or until the thickest part of meat reaches 150 degrees F. If bone tips begin to burn, cover them with foil.
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9
Once the roast is cooked, remove from pan to cutting board.
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10
Reserve roasting pan with vegetables and juices.
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11
Cover pork on cutting board with foil and allow to rest for about 20 minutes before carving.
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12
Remove butchers twine from roast and carve between chops.
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13
Serve sliced pork drizzled with sauce and Chestnut Honey Glazed Peaches.
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14
Heat the butter in a large skillet over high heat until melted and bubbling.
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15
Add the peaches to cook until lightly browned on all sides, about 4 minutes.
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16
Lower the heat, pour in the honey and stir until dissolved, followed by the vinegar.
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17
Stir while cooking.
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18
Add rosemary sprig and finish cooking until peaches are well glazed, about 5 minutes.
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19
To assemble: Return roasting pan with vegetables back to stove and heat over medium heat.
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20
Add remaining the white wine and scrape reserved fat from bottom and sides of pan to incorporate into juices.
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21
Add chicken stock and increase heat to a simmer, until liquid reduces by half.
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22
Season to taste with salt and freshly ground black pepper.
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23
Remove pan from stove and strain liquid from vegetables, squeezing out excess juice from vegetables using the back of a wooden spoon.
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24
Discard solids.
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25
Skim fat from liquid and reserve sauce.
