Above all, don’t lose your desire to walk: every day I walk to find a state of well-being and to avoid any disease; while walking I have achieved my best ideas, and I do not know any thought, however burdensome it may be, which I cannot rid myself of by walking… If one sits and stays still, the more likely they are to become sick … So if one continues walking, everything will be fine. ~ Søren Kierkegaard
We here at San Pasqual’s Kitchen are walking El Camino de Santiago in Spain and will return soon.
This recipe for braised pork is so simple, and yet you get so much flavor for the effort you put in. Besides that, it looks lovely on the plate. I hope you give it a try.
*Recipe adapted from The Silver Spoon cookbook.
Ingredients (Serves 6)
Needles from 2 rosemary sprigs
2 lbs. pork loin
2 tbsp butter
6 tbsp olive oil
1 clove garlic, chopped
1 small onion or ½ of a medium onion
¾ cup dry white wine
1 tbsp white wine vinegar
1 tsp Dijon mustard
Salt and pepper
Instructions
Make little slits in the meat with a sharp knife and insert the needles of one of the sprigs of rosemary into the meat and tie with string.
Heat the butter and 4 tablespoons of the olive oil in a large pan over medium heat, and add the pork. Brown the meat on all sides until golden brown.
Turn the heat to medium low and add the garlic, onion, and remaining rosemary.
Add the wine and cook until evaporated.
Season with salt and pepper, cover and simmer for about 1 ½ hours.
Remove the pork from the pan and let rest for 10 minutes, then untie and carve into thick slices.
Stir the vinegar, the remaining 2 tablespoons of olive oil and mustard in to the pan sauce with a pinch of pepper.
Serve in a sauce boat or pour over the meat.
Enjoy!
Braised Pork with Rosemary
Ingredients
- Needles from 2 rosemary sprigs
- 2 lbs. pork loin
- 2 tbsp butter
- 6 tbsp olive oil
- 1 clove garlic chopped
- 1 small onion or ½ of a medium onion
- ¾ cup dry white wine
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper
Instructions
- Make little slits in the meat with a sharp knife and insert the needles of one of the sprigs of rosemary into the meat and tie with string.
- Heat the butter and 4 tablespoons of the olive oil in a large pan over medium heat, and add the pork. Brown the meat on all sides until golden brown.
- Turn the heat to medium low and add the garlic, onion, and remaining rosemary.
- Add the wine and cook until evaporated.
- Season with salt and pepper, cover and simmer for about 1 ½ hours.
- Remove the pork from the pan and let rest for 10 minutes, then untie and carve into thick slices.
- Stir the vinegar, the remaining 2 tablespoons of olive oil and mustard in to the pan sauce with a pinch of pepper.
- Serve in a sauce boat or pour over the meat.
I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm!
I'd love to hear from you!