For The Port Wine Sauce

Method
Preheat oven to 350 degrees. Place tied porkloin in roasting pan. Drizzle with olive oil. Season generously with salt and pepper. Rub minced garlic liberally onto porkloin along with fresh rosemary. Turn porkloin over and season, repeating the process. Roast at 350 degrees F for 45 minutes to 1 hour, until porkloin reaches an internal temperature of 140 - 150 degrees.

While the porkloin is roasting, prepare the Port wine sauce. Melt butter in a saucepan over medium heat. Add shallots and garlic, sauté 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 porkloin is ready, remove from oven and allow to rest at room temperature for 20 - 30 minutes. Remove butcher string. Slice and serve with Port wine sauce.

Makes: 8 - 10 Servings

Chef Larry's Notes
Using a tied porkloin assures a consistent size and roasting time. Do not use a netted porkloin, as the seasonings will fall off with the net is removed. Demi glace or "half glaze" is rich brown stock reduced until thickened naturally. A prepared brown sauce can be used in this recipe. Use fresh rosemary in this recipe, the aroma and flavor of fresh rosemary and garlic makes this porkloin recipe a winner. Enjoy!

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