From the Silver Spoon
Needles from 1-2 rosemary sprigs
1 kg loin of pork, boned
6 tbsp olive oil
1 garlic clove, crushed
1/2 onion chopped
175 ml dry white wine
1 tbsp white wine vinegar
1 teaspoon dijon mustard
salt and pepper
Push half the rosemary needles into the meat and tie neatly with kitchen string. Heat the butter and 4 tbsp of the olive oil in a pan, add the pork and cook, turning frequently, until golden brown all over. Add the garlic, onion and remaining rosemary then pour in the wine and cook for a 2 minutes. Season, cover and simmer for about 1 1/2 hours.
Remove the pork from the pan and leave to stand for 10 minutes, then untie.
Carve into fairly thick slices and place on a warm serving dish. Meanwhile stir the vinegar, the remaining oil, the mustard and a pinch of pepper into the cooking juices. Pour into a sauce boat and serve with the meat.
I was feeling guilty about eating this because I didn’t manage to go for my run today due to the London marathon (as it turns out, my normal jogging route is part of the London marathon route; they are basically running circles around canary wharf). However, after I tasted the pork, all guilt was lifted (or rather ignored).
This recipe really brings out the natural flavours of the pork and the braising makes the pork all moist inside. I suspect i overcooked it a little because the outside of the pork loin is a bit dry (the browned parts) but the white slices are really succulent. I am going to use the leftovers for sandwiches (with brown bread and rocket salad).