This braised pork loin with rosemary is a simple and elegant Sunday supper. Pork loin is studded with rosemary, seared with onion and garlic, and then braised in wine until tender. A pan sauce of pork drippings, vinegar, olive oil, and mustard adds a nice acidity to the dish.
This simple braised pork loin dish is comforting as heck yet impressive enough to share with company. The pork is slowly simmered until tender and finished with a rosemary-infused sauce. Did we mention that making it is essentially effortless? Entertaining made easy.–Angie Zoobkoff
Braised Pork Loin with Rosemary
- Quick Glance
- 25 M
- 2 H
- Serves 4 to 6
- 2 sprigs fresh rosemary
- 2 1/4 pounds pork loin, boned
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter (1 oz)
- 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
- 1. 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 and set aside.
- 2. 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.
- 3. Transfer the pork to a plate, loosely cover it, and let it rest for 10 minutes.
- 4. 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.
- 5. 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.