Roast Pork With Rosemary

Preparation:

Preparation: Secure the meat with a sprig of rosemary, tie it with white kitchen string and then brown it in a pan with the butter and four tablespoons of oil. When it has taken on a golden color on all sides, add the crushed clove of garlic, the chopped onion and the remaining rosemary. Pour in the white wine, let it evaporate. Salt, pepper, cover. Let the meat cook slowly for about an hour and a half. Remove it from the heat, let it rest for 10 minutes, untie it and cut it into not very thin slices and arrange them on a serving plate. Just before serving, prepare the sauce: dilute the roast gravy with a tablespoon of vinegar and two of oil, a teaspoon of mustard and a pinch of pepper. Mix well to mix everything. Pour into the gravy boat and serve with the roast. Accompanying wines: Nebbiolo D'Alba DOC, Sangiovese Di Romagna "Riserva" DOC, Cannonau Di Sardegna DOC.