This is a Northern Italian dish that tastes very German. It is wonderful in the fall, and pairs well with any malty beer; an O-fest or Bock is perfect. This may well be my favorite recipe for pork that does not involve hickory smoke. It is intended for wild boar, but works just fine with domesticated pork.

2 ¼ pound pork roast (I like the round tenderloin ones)
Needles from 3-4 rosemary sprigs
2-tablespoons butter
4-tablespoons olive oil
3 garlic cloves- minced
½ onion chopped
¾ cup dry white wine
Salt/pepper
Sauce:
Drippings from pork
2-tablespoons olive oil
1-tablespoon white vinegar
1-teaspoon Dijon mustard

Take half the rosemary and stick it in the pork…. Make it look like a porcupine…
Heat the butter and olive oil in a big pot. Brown the pork well on all sides. Add garlic, onions and the rest of the rosemary. Pour in the wine, and cook until the alcohol evaporates. Season with salt and pepper. Cover the pot and simmer for 1 ½ hours… add a little water and more wine if necessary… turn the pork every now and then.

After it’s done, remove the pork, and make the sauce: To the drippings, add the vinegar, a little more wine, olive oil and mustard. Stir well and cook for a couple minutes. May take a little salt/pepper.
Slice the pork fairly thick and pour the sauce over it at serving.