Roast Pork with Rosemary and Garlic
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Course
Main Course
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Cuisine
American
Roast Pork with Rosemary and Garlic
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 pork loin roast 2 1/2 to 3 lbs.
For the Marinade
- ⅓ cup apple cider vinegar
- ⅓ cup apple juice
- ⅓ cup olive oil
- 4 cloves garlic minced
- 2 tablespoon fresh Rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons sugar
For the Sauce
- 2 cups pork stock defatted, chicken stock works too
- 2 tablespoons fresh Rosemary
- 4 cloves garlic minced
- 1 cup mushrooms sliced
- reserve marinade
- 2 tablespoons butter
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Instructions
- Lots of ingredients but not too much prep to get started. You want to marinate the pork overnight, but if you forget or don't have time, a few hours will do.
- Mince the garlic for the marinade and sauce. Slice the mushrooms and gather the rest of the ingredients so you are not looking for them at the last moment.
- Mix all marinade ingredients together. Pour into re-closeable plastic bad. Add pork loin and marinate overnight.
- Remove roast from marinade and reserve marinade for use in sauce.
- Bake pork loin in the oven for 1½Hour at 275° F.
- Meanwhile, in a large sauté pan, mix 1 cup stock and ½ reserve marinade.
- Add spices and simmer until reduced to ¼.
- Add rest of stock and marinade and simmer until reduced to ½.
- Strain sauce, add mushrooms and simmer until done.
- Over low heat, stir in butter until completely melted and emulsified.,
- Remove loin from oven and allow to stand 15 minutes before slicing.
- Slice in to ¾ inch slices and drizzle sauce over meat.
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