Pork Loin with Rosemary

Place wine and garlic in a heavy saucepan over high heat.

Reduce to 1/4 cup.

Add vinegar and reduce heat to medium.

Reduce again to 1/3 cup.

Add rosemary, lower heat to simmer, and cook 5 minutes until very thick.

Remove from heat and strain. Set aside.

Combine garlic, rosemary, brown sugar, and balsamic vinegar in a saucepan over high heat.

Bring to a boil, reduce heat to low, and cook until brown sugar dissolves, about 5 minutes. Set aside.

Preheat oven to 325°F.

Season pork with salt and pepper.

Heat olive oil in a very large ovenproof skillet over high heat until smoking hot.

Sear pork well, about 5 minutes per side.

Brush pork liberally with glaze.

Transfer skillet to oven and roast 15 minutes.

Brush with more glaze.

Continue roasting 15-20 minutes until pork reaches an internal temperature of 140°F.

Remove from oven and let stand 5 minutes.

Slice and drizzle with reduction sauce. Garnish with fresh rosemary.