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Braised pork loin with rosemary topped with a mustard-garlic sauce on a white plate on wood
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4.88 / 16 votes

Braised Pork Loin with Rosemary

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.
Prep Time10 minutes
Cook Time1 hour 40 minutes
Total Time2 hours
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 621

Ingredients

For the pork

  • 2 sprigs fresh rosemary, divided
  • 2 1/4 pounds pork loin, boned
  • kosher salt and freshly ground black pepper
  • 2 tablespoons (1 oz) unsalted butter
  • 4 tablespoons olive oil

For the braising liquid

  • 1 garlic clove, crushed
  • 1/2 onion, chopped
  • 3/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio

For the sauce

  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
US - Metric

Instructions

Prepare the pork

  • Cut 1 sprig of rosemary into 1-inch (25-mm) sections and stick the cut rosemary sprigs into the 2 1/4 pounds pork loin at even intervals and tie the pork neatly with kitchen twine. Season the pork with kosher salt and freshly ground black pepper. Strip the needles from the second sprig and set aside.
  • In a large braising pan or Dutch oven over medium heat, warm the 2 tablespoons (1 oz) unsalted butter and 4 tablespoons olive oil. Add the pork and cook, turning frequently, until golden brown on all sides, about 10 minutes. 

Add the braising liquid

  • Add the 1 garlic clove, 1/2 onion, remaining rosemary, 3/4 cup dry white wine, salt, and pepper, cover, and gently simmer until tender, 1 to 1 1/2 hours.

    ☞ TESTER TIP: Begin checking the pork at the 1-hour mark.

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

Finish the sauce

  • Stir the 1 tablespoon white wine vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon 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.

Nutrition

Serving: 1portion | Calories: 621kcal | Carbohydrates: 3g | Protein: 57g | Fat: 37g | Saturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 177mg | Sodium: 143mg | Fiber: 0.3g | Sugar: 1g