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Braised Pork with Rosemary

An easy and elegant dinner ~ Braised Pork with Rosemary
Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6
Author www.sanpasqualskitchen.com


  • 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


  • 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.