Braised Pork with Rosemary

1. 1

   Make little slits in the meat with a sharp knife and insert the needles of one of the sprigs of rosemary into the slits.

2. 2

   Tie the pork with kitchen twine, to hold the needles in place.

3. 3

   Heat the butter and 2/3 of the olive oil in a large pan (use one with a lid because youll need it later) over medium heat and add the pork.

4. 4

   Brown the meat on all sides until golden brown.

5. 5

   Turn the heat to medium low and add the garlic, onion and remaining rosemary leaves.

6. 6

   Add the wine and cook until evaporated.

7. 7

   Season pork with salt and pepper, cover and simmer for about 1 1/2 hours.

8. 8

   Remove the pork from the pan and let it rest for 10 minutes, then untie and carve into thick slices.

9. 9

   Stir the vinegar, the remaining 1/3 of the olive oil and mustard into the pan sauce with a pinch of pepper.

10. 10

    Cook until it thickens slightly.

11. 11

    Serve in a sauce boat or pour over the meat.

12. 12

    Recipe adapted from The Silver Spoon cookbook.

* Per serving · 4 servings · Values may vary.