Go Back

Roast Pork with Rosemary and Garlic

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: American


  • 1 pork loin roast 2 ½ to 3 lbs.

For the Marinade

  • cup apple cider vinegar
  • cup apple juice
  • 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


  • 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.