Monday, January 3, 2011

Braised Pork with Rosemary

Best Pork Roast ever!  Scott makes this quite often and its even requested by the kids (well the two that aren't Vegan) when they come home ... delicious!!!

Authentic Italian Recipe (Arrosto con il Rosmarino)

Needles from 1-2 Rosemary Sprigs
2-1/4 lb Loin of Pork
2 Tbsps Butter
6 Tbsps Olive Oil
1 Garlic Clove, crushed
½ Onion, chopped
¾ cup Dry White Wine
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 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 1-1/2 hours.  Remove the pork from the pan and let stand 10 minutes, then untie, carve into fairly thick slices and place on a warm serving dish.  Meanwhile, stir the remaining oil, the mustard and a pinch of pepper into the cooking juices.  Pour into a sauce boat and serve with the meat.
Serves 6.
Courtesy of my husband: Scott Carboni

No comments:

Post a Comment