Pork with Red Wine Sauce

Perfect for Sunday dinner.

1 1/2 lb boneless pork roast
2 cloves garlic, slivered
1 tbsp olive oil
1 tsp lemon juice
1/2 tsp dried rosemary

mushrooms (optional)

1/2 cup minced onion
1/4 cup red wine
1/2 cup beef broth
1  1/2 tsps cornstarch
1 tsp tomato paste
salt and pepper

Cut slits in pork and insert garlic slivers. Mix oil, lemon juice and rosemary and brush all over the pork. Leave to sit at room temperature for 30 minutes.

Roast at 325 F 50-60 minutes. If using mushrooms, add a couple of handfuls at 30 minutes.

Red Wine Sauce: 

Remove the mushrooms to a bowl and pork to a platter and skim any fat from the pan. Heat the roasting pan on a medium burner, add the onion to brown. De-glaze the pan with the wine and broth, scraping up the brown bits. Mix cornstarch with 1 tbsp cold water, add to pan stirring well. Blend in the tomato paste and add salt and pepper to taste. 

Finally return the mushrooms to the sauce to warm.

Serves 4