rosemary pork with red wine risotti

Directions

1. 1

   Rosemary Pork with Red Wine Risotto 1 (3 pound) boneless pork loin 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 6 sprigs fresh

2. 2

   When the oil is hot, add 3 sprigs of rosemary and place the pork roast on top of them

3. 3

   Season with the salt and pepper

4. 4

   Brown the pork roast on all sides, about 5 to 7 minutes

5. 5

   Remove from pan and place the roast and the rosemary in a large crock pot

6. 6

   Deglaze the pan on the stove by adding 1/4 cup of the chicken broth to the hot pan and stirring rapidly with a whisk, loosening the browned

7. 7

   Add 1 tablespoon of the butter, the garlic and onion and cook, stirring with a spoon, until the onion is translucent

8. 8

   Add the rice and stir well