Pork Roast with Rosemary and Garlic

Here's another great recipe from Home Cook Claudia McCreary. I asked her for her bio and here is what she told me.

"I grew up in a family where good tasting food was very important and my mother was a wonderful cook. I taught myself to cook by watching cooking shows on television. I live out side Philadelphia, PA with my partner and occasional step son.

I worked in advertising for many years until I had an auto accident that left me disabled. At that time I reevaluated my life and decided to seek a new career. I love to experiment and create new recipes. I am the publisher and editor of Claudia's Cooking Newsletter which celebrates low-fat, low-sugar cooking and living. The newsletter grew out of my own search for recipes that incorporated both low-fat and low-sugar needs." ....Claudia

• 1 pork loin roast, 2 1/2 to 3 lbs.

Marinade

• 1/3 cup apple cider vinegar
• 1/3 cup apple juice
• 1/3 cup olive oil
• 4 gloves garlic minced
• 2 tablespoon fresh rosemary
• 1 tsp. salt
• 1 tsp. pepper
• 3 Tbl. sugar
  

Sauce

• 
  2 cups defatted pork stock
• 2 tablespoons fresh rosemary
• 4 cloves garlic, minced
• 1 cup sliced mushrooms
• reserve marinade
• 2 tablespoons butter

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 convection oven for 1 1/2 Hour at 250 degrees F.

Meanwhile, in a large sauté 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.

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