I started with a 2 1/4 lb boneless pork roast. I rubbed it with Hawaiian salt, and rolled the roast in a mix of rosemary and fennel. I let the roast sit in the fridge, wrapped tightly, for two days. I let the roast return to room temperature as I prepped.

• In a Dutch oven, in very hot olive oil, I browned the roast on all sides. Removed the roast;
• In the Dutch oven, I added:
  • one onion, sliced
  • two carrots, sliced
  • two cloves of garlic
  • bouquet garni (thyme, parsley, bay leaves)
  • and a touch of white wine
    • soften – ten minutes
• Returned the roast to the Dutch oven, heated ’till sizzling, added a 1/4 cup more white wine, and put it in a 325°f oven for 1 hour and twenty minutes.
• Removed the roast; added another 1/4 cup white wine; boiled down, pressed the vegetables and liquids through a strainer; poured the gravy over the pork, sliced, with Rigatoni pasta, and roasted broccoli.