Braised Pork Roast

This recipe is from the Silver Spoon Italian Cookbook.

This recipe was easy to set up - I rolled the roast in rosemary leaves, tied, it browned, and then added onions, garlic, and wine, and then left it alone to simmer. The recipe called for 90 minutes of simmering - so I didn't check the temp. for amlonst an hour - and the temp. was up to 190. Whoops. Oh well. IT was still tasty and the juices made nice gravy. The texture was card boardy. Next time I will check the temp. much sooner - and I will use lower heat fo simmnering.

2.25 Lb. Pork Roast
rosemary leaves from 2 or 3 sprigs
6 T olive oil
2 T butter
.5 medium onion - chopped
1 clove garlic - crushed
3/4 c dry white wine
1 T dijon mustard
1 t white wine vinegar (I used red - because tha tis what I had)

press half of the rosemary needles into the roast
tie the rost with twine
heat 4 T of oil and the butter in a pan
brown the roast on all sides - turning with tongs
pour off the accumulated fat
add the onions and garlic and wine
lower heat and let simmer for 90 min. (check temp after 30 or so just in case

when roast is to temp. - remove and let sit for 10 minutes
ass mustard, rest of oil, and vinegar to pan juices (I also added 1 t corn starch dissolved in about 1/4 C wine - for thickening)
Slice roast in thick slices and serve with gravy

I served sweet potato disks with this - yum!