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Roast Pork with Rosemary and Garlic

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Mix all marinade ingredients together. Pour into re-closeable plastic bad. Add pork loin and marinate overnight.
  4. Remove roast from marinade and reserve marinade for use in sauce.
  5. Bake pork loin in the oven for 1½Hour at 275° F.
  6. Meanwhile, in a large sauté pan, mix 1 cup stock and ½ reserve marinade.
  7. Add spices and simmer until reduced to ¼.
  8. Add rest of stock and marinade and simmer until reduced to ½.
  9. Strain sauce, add mushrooms and simmer until done.
  10. Over low heat, stir in butter until completely melted and emulsified.,
  11. Remove loin from oven and allow to stand 15 minutes before slicing.
  12. Slice in to ¾ inch slices and drizzle sauce over meat.