How to Prepare a Roast Pork with Rosemary & Garlic at Home
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
Roast Pork with Rosemary and Garlic
Ingredients
- 1 pork loin roast 2 ½ to 3 lbs.
For the Marinade
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
- 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.
L A Christensen
I am going to try your pork loin recipe. You stated to cook it at 250 degrees in a convection oven. I do not have one, can you tell me the conversion rate to a regular oven. Thank you
G. Stephen Jones
Great question L.A. and thank you for bringing this to my attention. This is not my recipe but one shared with me in my earliest days of starting the website. I didn't notice at the time the temperature was for a convection oven especially since most of us do not have one. I will adapt the recipe for conventional ovens but to answer your question: Some say to cook at the same temperature but add time to the conventional oven while others say to cook for the same amount of time but add 25 degrees to the conventional oven. And then there are some who say when converting a recipe from convection to conventional, cook for a little longer at a higher temperature. That's a good tip but a bit not too exact. If you are converting a recipe for a conventional oven to convection, it would be just the opposite. Cook for a shorter period of time and reduce the heat. I found this helpful conventional to convection calculator to do the conversion for you at http://bit.ly/2CFiHC8. For this recipe I will change it to work with a conventional oven by adding the 25 degrees and leave the cooking time.