rosemary garlic seasoning

This braised pork loin with rosemary is a simple and elegant Sunday supper. Pork loin is studded with rosemary, then braised in wine until tender.

Braised Pork Loin with Rosemary

rosemary

pork loin, boned

salt and black pepper

unsalted butter

olive oil

garlic clove, crushed

onion, chopped

dry white wine,

white wine vinegar

Dijon mustard

Season

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.

Sear

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. 

Braise

Add the garlic, onion, remaining rosemary, wine, salt, and pepper, cover, and gently simmer until tender, 1 to 1 1/2 hours.

Rest

Transfer the pork to a plate, loosely cover it, and let it rest for 10 minutes.

Stir

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.

Serve

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.

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Braised Pork Loin with Rosemary

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The most viewed rosemary garlic seasoning recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Braised Pork Loin with Rosemary

The most viewed rosemary garlic seasoning recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine