Braised Pork with Rosemary

Make little slits in the meat with a sharp knife and insert the needles of one of the sprigs of rosemary into the slits. Tie the pork with kitchen twine, to hold the needles in place.

Heat the butter and 2/3 of the olive oil in a large pan (use one with a lid because you’ll need it later) 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 leaves. Add the wine and cook until evaporated. Season pork with salt and pepper, cover and simmer for about 1 ½ hours.

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

Stir the vinegar, the remaining 1/3 of the olive oil and mustard into the pan sauce with a pinch of pepper. Cook until it thickens slightly. Serve in a sauce boat or pour over the meat.

Recipe adapted from The Silver Spoon cookbook.