Braised Pork Loin with Rosemary

Name: Braised Pork Loin with Rosemary
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 servings
Ingredients: 2 sprigs fresh Rosemary; 2 1/4 pounds pork loin, boned; Kosher salt and freshly ground black pepper; 2 tablespoons (1 oz) unsalted butter; 6 tablespoons olive oil; 1 garlic clove; 1/2 onion; 3/4 cup dry white wine; 1 tablespoon white wine vinegar; 1 teaspoon Dijon mustard

User Reviews

4.9

45 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
2 hrs
Servings
4 servings
Calories
620 kcal
Course
Main Course
Cuisine
American

Braised Pork Loin with Rosemary

Iris Warren

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This braised pork loin with rosemary is a simple Sunday supper. Pork loin is studded with rosemary, seared with onion and garlic, and braised in wine until tender. A pan sauce of pork drippings, vinegar, olive oil, and mustard lends a nice acidity to the dish.

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Ingredients

Servings

2 sprigs fresh Rosemary
2 1/4 pounds pork loin, boned
Kosher salt and freshly ground black pepper
2 tablespoons (1 oz) unsalted butter
6 tablespoons olive oil
1 garlic clove crushed
1/2 onion chopped
3/4 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard

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Instructions

Cut or snip 1 sprig of rosemary into 1-inch (25-mm) sections and stick the cut rosemary sprigs into the meat at even intervals and tie the pork neatly with kitchen twine. Season the pork with salt and pepper. Remove the needles from the second sprig.
In a large braising pan or Dutch oven over medium heat, warm the butter and 4 tablespoons oil. Add the pork and cook, turning frequently, until golden brown on all sides, about 10 minutes.
Add the garlic, onion, remaining rosemary, wine, salt, and pepper, cover, and gently simmer until tender, 1 to 1 1/2 hours.
Transfer the pork to a plate, loosely cover it, and let it rest for 10 minutes.
Stir the vinegar, 2 tablespoons oil, mustard, and a pinch of pepper into the cooking juices left in the pan. (If the cooking juices seem a little thin, first then let them simmer gently, uncovered, until reduced slightly and then add the vinegar, oil, mustard, and pepper.) Taste and adjust the seasoning accordingly.
Remove the kitchen twine from the pork, carve the meat into fairly thick slices, and place in a warm serving dish. Pour the sauce over the meat and serve. Originally published April 2, 2018.

Nutrition Information

Show Details

Serving 1portion Calories 620kcal (31%) Carbohydrates 3g (1%) Protein 57g (114%) Fat 37g (57%) Saturated Fat 10g (50%) Monounsaturated Fat 21g Trans Fat 0.2g Cholesterol 177mg (59%) Sodium 143mg (6%) Fiber 0.3g (1%) Sugar 1g (2%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 620 kcal

% Daily Value*

Serving	1portion
Calories	620kcal	31%
Carbohydrates	3g	1%
Protein	57g	114%
Fat	37g	57%
Saturated Fat	10g	50%
Monounsaturated Fat	21g	105%
Trans Fat	0.2g	10%
Cholesterol	177mg	59%
Sodium	143mg	6%
Fiber	0.3g	1%
Sugar	1g	2%