Roast pork with rosemary
Instructions
Logs the meat with a sprig of Rosemary, bind them with the white kitchen Twine and then Brown in a pan with the butter and 4 tablespoons of olive oil.
When he took a golden brown on all sides, add the clove of crushed garlic, chopped onion and the remaining Rosemary.
Pour the white wine, evaporate.
Add salt and pepper, cover.
Simmer the meat slowly for about an hour and a half.
Pick it up from heat, let rest 10 minutes, slegatela and cut into slices not too thin and place them on the serving dish.
When serving, prepare the sauce: dilute cooking Roast with a spoonful of vinegar and two of olive oil, one teaspoon of mustard and a pinch of pepper.
Stir well to mix everything.
Pour into gravy boat and serve with the roast.
Accompanying wines: Nebbiolo d'Alba DOC, Sangiovese Di Romagna DOC, "reserve" Cannonau Di Sardegna DOC.
