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Pork Roast with Rosemary and Garlic

Sat, 2006-12-09 13:33 — Raquel

Summary

Yield
Prep Time2 hours
CategoryBBQ & Grilling

Description

Pork Roast with Rosemary and Garlic

Ingredients

  • 4 clv Garlic, minced
  • 1⁄3 c Extra virgin olive oil
  • 1⁄3 c Apple juice
  • 1⁄3 c Apple cider vinegar
  • 3 lb Pork loin roast
  • 2 T Rosemary, fresh
  • 1 t Salt
  • 1 t Pepper
  • 2 T Sugar
  • 2 c Pork stock, defatted
  • 2 T Fresh Rosemary
  • 4 clv Minced garlic
  • 1 c Mushrooms, sliced
  • 2 T Butter

Instructions

Mix all marinade ingredients together(4 gloves garlic minced, 1/3 cup extra virgin olive oil, 1/3 cup apple juice, 1/3 cup apple cider vinegar). Pour into re-closeable plastic bag. Add pork loin and marinate overnight.

Remove roast from marinade and reserve marinade for use in sauce.

Bake pork loin in convection oven for 1 1/2 Hour at 250 degrees F.

Mean while, in a large sautee pan, mix 1 cup stock and 1/2 reserve marinade. Add spices and simmer until reduced to 1/4. Add rest of stock and marinade and simmer until reduced to 1/2. 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 3/4 inch slices and drizzle sauce over meat.