NeedleCloud

We had this on Tuesday night. It was so good!

needles from 1-2 rosemary sprigs
2 1/4 pound loin of pork
2 Tbsp butter
6 Tbsp olive oil
1 garlic clove crushed
1/2 onion chopped
3/4 cup dry white wine
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
salt and pepper

Push half of the rosemary needles into the meat and tie neatly with kitchen string. Heat the butter and olive oil in a pan, add the pork and cook, turning frequently, until golden brown on all sides. Add the garlic, onion and remaining rosemary, then pour in the wine and cook until evaporated. Season with salt and pepper, cover and simmer at a low heat for about 1 1/2 hours.

Take the pork out of the pan and let it rest for 10 minutes, then untie and cut into thick slices.

While the pork is resting, stir the vinegar, remaining oil, mustard and pinch of pepper into the cooking juices. Serve as a sauce for the meat.

*If you use a smaller roast (or 2 like we did) you don’t have to let it go the whole 1 1/2 hours. Just be sure the internal temperature is at 170 degrees. Of course the longer you let it simmer the better it gets so have a glass of wine, relax and let the pork do it’s thing. Also if you’re kind of challenged at trussing meat you can buy roasts that are already tied. That’s what we did, much easier.