Garlic and Rosemary Roasted Pork Loin

1 pork loin, center cut, boneless, tied for roasting about 3 1/2 to 4 pounds
salt to season generously
Fresh ground black pepper to season generously
1/4 cup Olive oil
1/4 cup Garlic, minced
1/3 cup Fresh rosemary
1 1/2 T. Olive oil or vegetable oil for searing

Port Wine Sauce
1 teaspoon butter
1 teaspoon shallots, minced
1/2 cup Ruby port wine
2 cups demi glace or brown sauce
1/2 cup cream
squeeze of fresh lemon juice
salt to taste
fresh ground black pepper to taste

Preheat oven to 350F.

Place tied pork loin in roasting pan. Drizzle with olive oil. Season generously with salt and pepper. Rub minced garlic liberally onto pork loin along with fresh rosemary. Turn pork loin over and season, repeating the process.

Roast at 350F for 45 minutes to 1 hour, until pork loin reaches an internal temperature of 140 to 150 degrees.

While the pork loin is roasting, prepare the Port wine sauce. Melt butter in a saucepan over medium heat. Add shallots and garlic, saut� until translucent do not brown. Pour in Port wine and bring to a simmer. Allow mixture to simmer and reduce in volume by 1/2. Stir in brown sauce, reduce heat and slowly bring to a simmer. Stir to avoid scorching. Allow sauce to cook for 10 minutes over low heat. Incorporate cream and squeeze of fresh lemon. Season with salt and fresh ground black pepper. Strain and reserve.

When pork loin is ready, remove from oven and allow to rest at room temperature for 20 to 30 minutes. Remove butcher string. Slice and serve with Port wine sauce.

Makes 8 to 10 servings.