Tuscan Pork Roast with White Wine and Rosemary

1 tablespoon of mustard (optional)
Kitchen string
   Instructions:
Season the roast: Rub the roast with minced garlic, salt, pepper and Espelette pepper if using. Insert sprigs of rosemary around the roast and tighten well.
Grab and cook: Heat the olive oil in a saucepan. Grab the roast on all sides to brown it. Add white wine, cover and cook at 180°C for 1.50. Water the roast regularly with cooking juices.