I haven't posted new recipes in a while and there's a good reason. I couldn't remember my password and was too proud to admit it. All better now. This recipe is two fold. The first recipe was amazing so I used the leftover sauce to make barbecue sauce which will be the second recipe. Let's go!
2 sprigs fresh rosemary 2 1/2 pounds pork loin 2 tablespoons unsalted butter 6 tablespoons olive oil 2 garlic cloves minced 1 small onion chopped 1 cup dry white wine 1 tablespoon white wine vinegar 2 teaspoons Dijon mustard Dry the pork loin with paper towels. Cut small slits in the top. Break off small pieces of 1 spring of rosemary and fill the slits in the pork. Salt and pepper the out side. Melt butter and 4 tablespoons of olive oil in a dutch oven. Brown the pork on all sides. Add garlic, onion, the leaves off the other rosemary, and wine. Turn the heat to low and let the meat braise for 1 1/2-2 hours. When the pork is done, remove from pan. Add vinegar, mustard and remaining olive oil to the pan and scrape any yummy bits into the sauce. Cook on medium low to reduce just a bit. Slice pork and serve with sauce. YUMMY!!!!
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AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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