An elegant roast with a sweet-tart glaze, perfect for holidays or special dinners.
Ingredients
For the Pork 
1.5 kg (3 lb) pork loin roast 
3 cloves garlic, minced 
1 tbsp fresh rosemary, chopped 
1 tbsp olive oil 
Salt & pepper 
For the Plum & Port Reduction 
6 ripe plums, pitted & chopped 
(or use prunes for deeper flavor)
1 cup ruby port wine
½ cup chicken stock 
2 tbsp honey 
1 tbsp balsamic vinegar
1 cinnamon stick
1 sprig thyme 
Instructions
1. Roast the Pork
Preheat oven to 190°C / 375°F.
Rub pork with garlic, rosemary, olive oil, salt & pepper.
Place on roasting pan, cook 1–1.5 hours (internal temp 63°C / 145°F).
Rest 10 minutes before slicing.
2. Make the Plum & Port Reduction
In a saucepan, combine plums, port, stock, honey, balsamic,
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